This Pioneer Woman Meatloaf is the best you are ever going to try! The whole loaf is wrapped in bacon and baked to perfection and it works well for dinner meals!
Meatloaf is an excellent make-ahead recipe which you could fully prepare and assemble in advance. Once assembled, only wrap the prepared loaf in foil or plastic wrap and keep it overnight in the refrigerator to bake the following day. It is also possible to freeze constructed meatloaf. Allow it to defrost overnight in the refrigerator before baking.
Meatloaf is 80{026c1b94ba14451d54d3ec8109075a6a4d4c37561240d871ad3ec290757a768d} lean-ground-beef is a great choice when choosing ground beef for meatloaf. Leaner meats have a tendency to dry-out. A mix of ground beef, pork and veal will give you very tasty and tender meatloaf.
Cooked meatloaf is a totally ideal freezer food. Let it cool and wrap it in foil. Keep it in the freezer bag for up to 3-months. To reheat, bake at the foil at 350°F till warmed through for 20-30 minutes. You may also defrost it in the refrigerator overnight and microwave it till heated throughout.
Make a head Meatloaf recipe:
- Meatloaf is an excellent make-ahead recipe which you could fully prepare and assemble in advance.
- Once assembled, only wrap the prepared loaf in foil or plastic wrap and keep it in the refrigerator to bake the following day.
- When this loaf generates more than you require, you might opt to split it in half and freeze what you do not need for one more day.
- It is also possible to freeze constructed meatloaf. Allow it to simmer overnight in the refrigerator before baking.
Please, if you make this Pioneer Woman Meatloaf Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thank’s!
Try these Delicious Recipes options:
- Steak Taco Bowls
- Philly Cheese Steak Lettuce Wraps
- Cajun Butter Steak with Crsipy Edges
- Creamy Steak Fettucine
- Ground Beef Stuffed Pepper Skillet
Pioneer Woman Meatloaf
Ingredients
For the Meatloaf
- 2 lbs ground beef 80{026c1b94ba14451d54d3ec8109075a6a4d4c37561240d871ad3ec290757a768d} lean
- 1 cup parmesan cheese freshly grated
- 12 slices thin cut bacon
- 1 cup whole milk
- 6 slices white bread
- freshly ground black pepper
- ⅓ cup parsley minced
- 4 whole eggs Beaten
- ¼ tsp seasoned salt
- ¾ tsp salt
For the Sauce
- ⅓ cup brown sugar
- 1 tsp dry mustard
- 1 + ½ cups ketchup
- 1 dash tabasco sauce
Instructions
- Preheat the oven to 350°F. Then add the bread into a large-bowl and then pour the milk in top to the slices. Let them soak for 5 minutes.
- Add the remaining meatloaf ingredients then use your hands to blend. 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 (roughly 5-inches wide) and put it above 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 on the top of the loaf and carefully tuck the ends under the bottom. The bacon can be utilized to support the shape of the loaf. I love to line them that they are touching, but not overlapping so you could readily slit in between every piece of bacon if it is cooked.
- Combine the sauce ingredients and brush 1/3 of it on the meatloaf. Bake the meatloaf for 45 minutes on the center rack. Remove it from the oven and brush the following 1/3 of this sauce . Bake for another 25 minutes.
- Remove from the oven and allow it to sit for 10 minutes before slicing, allowing it to rest lets the juices to absorb back into the meat, cutting too early will get the juice to run-out from the loaf.
- Serve with the remaining sauce.