I don’t make meatloaf often, so when I decided to make it for Sunday dinner, I wanted to dress it up a bit. Luckily, I remembered the mouth-watering meatloaf recipe in The Pioneer Woman Cooks.
Ree, Pioneer Woman, dresses up her favorite meatloaf by wrapping it in bacon and slathering it with tomato gravy. I was in a hurry after church and substituted our favorite BBQ sauce for the gravy. It’s a fabulous combination of flavors and this is my favorite meatloaf recipe now too.
- 1 cup milk*
- 6 bread slices*
- 2 lbs ground beef
- 1 cup grated Parmesan cheese
- 1 teaspoon salt
- 1/4 teaspoon seasoned salt, such as Lawry’s
- freshly ground black pepper
- 1/4 to 1/2 cup minced flat-leaf parsley
- 4 eggs, beaten
- 8-12 thin bacon slices (I used Hormel frozen fully cooked bacon)
- 1 1/2 cup ketchup
- 6 tablespoons brown sugar
- 1 teaspoon dry mustard
- Dash or two of hot sauce – more if you like heat
- Preheat oven to 350 degrees
- Pour the milk over the bread and allow it to soak in or several minutes.
- Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper and parsley in a large mixing bowl. Pour in the eggs
- With clean hands, mix the ingredients until combined well.
- Form the mixture into a loaf shape and place on a broiler pan, which will allow the fat from the meat to drain. Line the bottom of the pan with foil to make clean up easier.
- Lay bacon slices over the top, tucking them underneath the meatloaf.
- Make the tomato gravy. Pour the ketchup into a small bowl, add brown sugar and dry mustard and splash of hot sauce.
- Stir the mixture until well combined. Pour one third of the tomato gravy over the top of the meatloaf.
- Bake for 45 minutes, then pour another one third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes. Serve with the remaining tomato gravy on the side as a dipping sauce.
- *Next time I make it I'll reduce the bread and milk by half.
- ** I substituted Masterpiece Original BBQ sauce for the tomato gravy.
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