When I think comfort two dishes come to mind..the first is mac and cheese and the second is meatloaf. Now hubby asked what would taste good that night for dinner as he was home early. Meatloaf can to mind instantly. This one is very moist and flavorful. Ree Drummond the Pioneer Woman has a delicious meat loaf wrapped with crisp bacon. How can you resist.
1 cup whole milk
6 slices white sandwich bread (the soft stuff!)
2 pounds ground beef
1 cup freshly grated Parmesan
1 teaspoon salt
Freshly ground black pepper
1/4 teaspoon Cajun seasoning
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
3/4 cup ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Several dashes hot sauce (more if you like)
Dash or two of Worcestershire sauce
- For the meatloaf: Preheat the oven to 350 degrees F.
- Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, salt, some pepper, seasoned salt and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined.
- Form the mixture into a loaf shape on a foil-lined broiler pan, which will allow the fat from the meat to drain.
- Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
- Next, make the tomato sauce: Pour the ketchup into a bowl. Add the brown sugar and dry mustard, and splash in the hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour one-third of the sauce over the top of the meatloaf.
- Bake for 45 minutes, and then pour over another one-third of the remaining tomato sauce over the meatloaf. Bake for an additional 20 to 25 minutes; the meatloaf should be no longer pink in the middle. Allow to sit 10 minutes before serving.
- Serve with the remaining tomato sauce on the side as a dipping sauce.