SERVINGS: 8 Servings
- 1 cup Whole Milk
- 6 slices White Bread
- 2 pounds Ground Beef
- 1 cup (heaping) Freshly Grated Parmesan Cheese
- 1/4 teaspoon Seasoned Salt
- 3/4 teaspoons Salt
- Freshly Ground Black Pepper
- 1/3 cup Minced Flat-leaf Parsley
- 4 whole Eggs, Beaten
- 10 slices Thin/regular Bacon (Optional)
- 1-1/2 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. Add the beaten eggs.
With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan lined with foil, 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, and hot sauce 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.
This is a great meatloaf that goes well with mashed potatoes and peas or green beans. The leftovers make a wonderful sandwich for lunch the next day.
Submitted By David Courington ITS Department
Adapted from Ree Drummond http://www.pioneerwoman.com