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Excerpted from "The Pioneer Woman Cooks: Recipes from an Accidental Country Girl" by Ree Drummond.
Makes 8 servings.
Ingredients:
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon seasoned salt, such as Lawry’s
Freshly ground black pepper
¼ to ½ cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Gravy:
1½ cups ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or two of hot sauce—more if you like heat
Pioneer Woman's Meatloaf
Step 1
Preheat the oven to 350ºF.
Step 2
Pour the milk over the bread and allow it to soak in for several minutes.
Step 3
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.
Step 4
With clean hands, mix the ingredients until well combined.
Step 5
Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain. I always line the bottom of the broiler pan with aluminum foil to avoid having to scrub later.
Step 6
Lay bacon slices over the top, tucking them underneath the meatloaf.
Step 7
Next, make the tomato gravy. Pour the ketchup into a small mixing bowl. Add the brown sugar and dry mustard, and splash in the hot sauce. I’m pretty generous with it because I like a little spice. Stir the mixture until well combined.
Step 8
Pour one-third of the tomato gravy over the top of the meatloaf.
Step 9
Bake for 45 minutes, then pour another one-third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes.
Step 10
Serve with the remaining tomato gravy on the side as a dipping sauce.
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