Meatloaf Reinvented

26 May

So as I was browsing The Pioneer Woman, I came across a delicious-looking hunk of meat (literally, people!) that looked almost too good to eat. Turns out, it was meatloaf, but the reason it stopped me in my tracks was the fact that it was A) a log of meat and B) was covered in BACON before baking with a catchup sauce. Yuuuuuum! So, I decided to try it. I’m not normally a meatloaf person (sorry mom, but yours just wasn’t covered in BACON), but because it’s covered in BACON it is currently baking in my oven. Here’s the original recipe (Thank you, Ree Drummond! You’re my hero!).

  • Meatloaf:
  • 1 cup Whole Milk
  • 6 slices white sandwich bread
  • 1 pound Ground Beef
  • 1 pound ground Italian sausage
  • 1 1/4 cup (heaping) Freshly Grated Parmesan Cheese
  • ¾ teaspoons Salt
  • Freshly Ground Black Pepper
  • ⅓ cups Minced Flat-leaf Parsley
  • 4 whole beaten eggs
  • 1/4 cup Parmesan Cheese
  • 10 slices thin sliced BACON
  • Sauce:
  • 1-½ cup Ketchup
  • ⅓ cups Brown Sugar
  • 1 teaspoon Dry Mustard
  • Tabasco To Taste
  • Sriracha sauce to taste

So here’s what you do. Put the bread in a bowl, pour the milk over it, and let it sit for a minute.

In another large bowl, combine the ground beef, ground sausage, pre-soaked bread, salt, pepper, parsley, and eggs.

There’s meat under all that, I promise.

Then comes the fun part (wash your hands with soap and hot water, first): stick your hands in, and squish it all together, making sure that it all gets combined evenly.

Then, form it into a log on a broiler pan, or a pan with a way to keep the meatloaf from sitting in its own juices. That = soggy meatloaf. Gross.

You should probably grease the pan, first. And put a piece of foil in the bottom of the pan to avoid a huge mess. Anyway, sprinkle the leftover Parmesan over, as well as some salt and pepper (if you want, that is). Then comes an even more fun part: loading on the bacon.


Layer thin strips of bacon over the loaf (the thinner the better, IMHO), making sure to cover all exposed areas of meat. Tuck the edges of the bacon under the loaf.

Then, make your sauce. Combine the ketchup, brown sugar, dry mustard (I suppose you could add normal yellow mustard, too), Tabasco and Sriracha sauce in a small-ish bowl.

Spoon 1/3 of that mixture over the BACON-covered loaf. (Do you get that I’m in love with BACON yet? I would probably marry it if I could.)

Then, stick it in a 350 degree oven for 45 minutes. After that time, pour another 1/3 of the sauce over the meat, and let it bake for another 15 minutes. Resist the temptation to eat it right then and there… it’s still rather hot.

This is what it will look like when it comes out of the oven:

And when you cut into it…

Now, enjoy with a vegetable of your choice (we had broccoli with parm and salt and pepper and goodness), with the leftover sauce for dipping, and eat up.

My dad RAVED about this recipe… you can see how he liked it!



2 Responses to “Meatloaf Reinvented”

  1. Sarah May 27, 2011 at 2:55 am #

    Ah good you have pictures now. 🙂

  2. samwow August 5, 2011 at 6:44 pm #

    This meal is so good! I had it with a side of steamed carrots and it really made the dish flow

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