The Pioneer Woman Meatloaf
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
1 hr 10 mins
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Total Time
1 hr 30 mins
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Servings
8
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Calories
628 kcal
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Course
Main Course
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Cuisine
American
The Pioneer Woman Meatloaf
Description
This meatloaf recipe combines ground beef with milk-soaked white bread, Parmesan, and eggs to bind and enrich the mixture. Seasonings include seasoned salt, black pepper, and fresh parsley for freshness. The loaf is formed and placed on a broiler pan, covered in a layer of thin bacon slices that crisp and render fat while baking, also helping maintain the loaf shape.
The accompanying sauce is a blend of ketchup, brown sugar, dry mustard, and a dash of Tabasco, adding sweetness and a mild kick. One third of the sauce is brushed on before baking, helping caramelize the top and keep the meat moist. Baking at 350°F ensures even cooking and a well-done interior without drying.
This meatloaf serves well as a hearty main dish and can be prepared ahead of time by assembling and refrigerating or freezing before baking. Leftovers can also be frozen for future meals, making it a convenient option for busy cooks.
Ingredients
Meatloaf:
- 1 cup milk whole
- 6 lices white bread
- 2 pounds ground beef 80% lean
- 1 cup Parmesan Cheese freshly grated
- 1/4 teaspoon seasoned salt
- 3/4 teaspoons salt
- black pepper freshly ground
- 1/3 cup parsley minced, fresh
- 4 egg Beaten, whole
- 12 lices Bacon thin cut
Sauce:
- 1+1/2 cups ketchup
- 1/3 cup brown sugar
- 1 teaspoon mustard powder dry
- 1 Tabasco sauce dash
Instructions
- Preheat the oven to 350 degrees.
- Add the bread to a large bowl and pour the milk on top of the slices. Let them soak for 5 minutes.
- Add the remaining meatloaf ingredients and use your hands to combine. Try to ensure that the bread is sufficiently combined into the mixture, although try not to overmix as the ground beef will become tougher and lose some flavor.
- Form the meat into a loaf, (about 5 inches wide), and place it over a broiler pan to allow the fat to drain. Lining the bottom of the broiler pan with foil will make for easier cleanup.
- Line the bacon over the top of the loaf and carefully tuck the ends under the bottom. The bacon can be used to help support the shape of the loaf. I like to line them so that they are touching, but not overlapping so that you can easily slice in between each piece of bacon when it’s cooked.
- Combine the sauce ingredients and brush 1/3 of it over the meatloaf.
- Bake the meatloaf for 45 minutes on the middle rack. Remove it from the oven and brush another 1/3 of the sauce over it. Bake for another 25 minutes.
- Remove from the oven and let it sit for 10 minutes prior to slicing, cutting in too early will cause the juice to run out of the loaf.Pro Tip: Use a meat thermometer to ensure the middle is 160°F before you slice in.
- Serve with the remaining sauce and enjoy! These are delicious with mashed potatoes and roasted green beans!
Notes
- You can assemble the meatloaf in advance and refrigerate it overnight, then bake the next day to streamline meal prep.
- This meatloaf freezes well; wrap tightly and thaw overnight before baking for a convenient make-ahead meal.
- If you have excess meatloaf mixture, consider dividing it and freezing portions to save for later.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 24g | 8% |
| Protein | 33g | 66% |
| Fat | 42g | 65% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 195mg | 65% |
| Sodium | 1065mg | 44% |
| Potassium | 548mg | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 4mg | 4% |
| Calcium | 279mg | 28% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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