Bacon Meatloaf Classic (Print Version)
# Ingredients:
→ For the Loaf
01 -
2 pounds ground beef (80% lean)
02 -
1/3 cup minced fresh parsley
03 -
4 large eggs, beaten
04 -
1/4 teaspoon seasoned salt
05 -
1 cup grated Parmesan (freshly grated)
06 -
1 cup whole milk
07 -
6 slices of soft white bread
08 -
3/4 teaspoon regular salt
09 -
Some freshly cracked black pepper
10 -
12 thin-cut strips of bacon
→ For the Sauce
11 -
A dash of Tabasco or hot sauce
12 -
1 teaspoon dry mustard powder
13 -
1/3 cup packed brown sugar
14 -
1 1/2 cups ketchup
# Instructions:
01 -
Turn on the oven and set it to 175°C (or 350°F) to heat up.
02 -
Lay your bread in a big bowl and pour milk all over. Let it soak completely for about 5 minutes.
03 -
Toss the rest of the loaf ingredients with the bread. Use your hands to mix gently but don’t mash or overdo it.
04 -
Mold the mixture into a loaf shape that's roughly 5 inches (13 cm) wide. Put it on a slotted pan to let the grease drip out. For easier cleanup, put foil underneath the pan.
05 -
Lay bacon strips across the top, tucking the edges underneath. Don’t overlap them so slicing later is simpler.
06 -
In a bowl, stir together all the sauce ingredients. Take one-third and spread it over the top of the loaf.
07 -
Put the loaf in the center rack and cook it for 45 minutes.
08 -
Pull the pan out and spread another third of the sauce onto the loaf. Bake for another 25 minutes.
09 -
Take the loaf out and leave it alone for 10 minutes so the juices don’t leak when you slice it. Check that the internal temperature reads 71°C (160°F) using a thermometer.
10 -
Slice up the loaf and serve with the remaining sauce. Great with roasted green beans or mashed spuds.
# Notes:
01 -
If you slice into the loaf right away, the juices will run out, leaving it dry.
02 -
Always check the center temperature with a meat thermometer to make sure it’s cooked through.