We have been spending most nights after work doing fun things like pulling off wood paneling only to be confronted with layers of painted wallpaper. Yup, we’ve been renovating our new house. After the last several weeks of getting it ready for our move-in (this weekend– eek!), a little comfort was in order.
Derek has been asking me to make meatloaf for awhile. I have resisted, because I don’t actually like it. Not having grown up eating meatloaf, I’ve only had it a handful of times as an adult, and more often than not it’s been dry, dense, and not so good. So I took this on as a challenge.
Super moist and wrapped in bacon, there’s not much to complain about this meatloaf. I’ve been told to treat meatloaf like a giant meatball, so I knew that the milk soaked bread and the parmesan cheese would be delicious. Topped with a ketchup sauce, this meatloaf is a winner, and definitely fits the comfort bill.
1 cup milk
6 slices white bread
2 pounds ground beef
1 cup (heaping) grated Parmesan cheese
1/4 teaspoon seasoned salt or cajun seasoning
3/4 teaspoons kosher salt
Fresh ground black pepper
1/3 cup flat leaf parsley, minced
4 eggs, beaten
10 slices thin cut bacon
1 cup ketchup
1/3 cup brown sugar
1 teaspoon dry mustard
Tabasco to taste
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, hot sauce and worcestershire in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.