Pioneer Woman Meatloaf

This meatloaf recipe brings back all those comforting Sunday dinner memories but with an elevated twist that makes it truly special. The bacon-wrapped exterior creates a mouthwatering presentation while keeping the interior incredibly moist and flavorful.

I first made this meatloaf during a particularly cold winter when my family needed something truly comforting. The bacon topping was such a hit that my husband now requests it whenever we have guests over, and there are rarely any leftovers.

Ingredients

• Whole Milk: Helps create a tender texture by breaking down the meat proteins
• White Bread: Acts as a binder while adding moisture far better than dry breadcrumbs
• Ground Beef: 80% lean offers the perfect balance of flavor and juiciness
• Parmesan Cheese: Freshly grated adds a savory depth that elevates this meatloaf
• Seasoned Salt: Brings a complex flavor profile with minimal effort
• Fresh Parsley: Brightens the rich flavor and adds beautiful color flecks throughout
• Eggs: Provide structure to help your meatloaf hold together perfectly
• Thin cut Bacon: Creates a flavorful protective layer that bastes the meat as it cooks
• Ketchup: Forms the base of the tangy sweet glaze that caramelizes beautifully
• Brown Sugar: Balances the acidity of the ketchup in the glaze
• Dry Mustard: Adds subtle warmth and complexity to the sauce
• Tabasco sauce: Just a dash provides a hint of heat without overwhelming

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 degrees Fahrenheit. This moderate temperature ensures the meatloaf cooks evenly without drying out or burning the bacon topping. Take this time to gather all your ingredients so the process flows smoothly.

Prepare the Bread:

Add the white bread slices to a large bowl and pour the milk over them. Allow them to soak for a full 5 minutes until completely saturated. This creates a panade that keeps your meatloaf incredibly moist. The bread should break down and become very soft.

Mix the Meatloaf:

Add ground beef, grated Parmesan, seasonings, chopped parsley, and beaten eggs to the soaked bread. Use your hands to gently combine all ingredients, feeling for any large bread pieces that need further breaking down. Mix just until combined, as overmixing will result in a dense, tough texture.

Form the Loaf:

Shape the meat mixture into a loaf approximately 5 inches wide on a broiler pan. The broiler pan is crucial as it allows fat to drain away during cooking. Creating a uniform shape ensures even cooking throughout. Press firmly enough to eliminate air pockets but not so firmly that you compress the meat too much.

Apply the Bacon:

Arrange bacon slices over the top of the loaf, slightly overlapping the edges and tucking them underneath. Position them side by side without overlapping so you can easily slice between them later. The bacon not only adds flavor but helps hold the loaf together and keeps it moist.

Prepare and Apply Sauce:

Combine ketchup, brown sugar, dry mustard, and Tabasco in a bowl until smooth. Brush one third of this mixture over the bacon-wrapped meatloaf, ensuring even coverage. The sauce will caramelize during baking, creating a delicious glaze.

Initial Baking:

Bake the meatloaf for 45 minutes on the middle rack of your preheated oven. This first cooking period allows the meat to start cooking through and the bacon to begin rendering its fat into the loaf.

Apply Second Layer of Sauce:

Remove the meatloaf from the oven and brush another third of the sauce over the partially cooked loaf. This layering of sauce creates a thicker, more flavorful glaze with complex caramelized notes.

Complete Baking:

Return the meatloaf to the oven and bake for another 25 minutes. This final cooking period ensures the center reaches the proper temperature while allowing the glaze to set and the bacon to crisp up beautifully.

Rest Before Serving:

Allow the finished meatloaf to rest for at least 10 minutes before slicing. This critical step allows the juices to redistribute throughout the meat rather than running out when cut too early. Use this time to prepare any side dishes.

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The Parmesan cheese is truly my secret weapon in this recipe. While many meatloaf recipes call for cheddar or omit cheese entirely, the aged Parmesan adds an incredible umami depth that elevates this comfort food to something special. My grandmother always said meatloaf should be treated like any other fine dish, and this ingredient proves her right every time.

Best Serving Suggestions

This meatloaf pairs beautifully with classic sides like creamy mashed potatoes and roasted green beans. The remaining sauce should be served alongside for extra dipping. For a complete comfort meal, add buttered dinner rolls to soak up every bit of flavor on the plate. The contrast between the savory meatloaf and fresh vegetables creates the perfect balance.

Make Ahead and Storage Tips

This meatloaf actually improves in flavor when made a day ahead and reheated. After cooling completely, wrap tightly in foil and refrigerate for up to 3 days. To freeze, wrap individual slices in plastic wrap and then foil before placing in freezer bags—they'll keep for up to 3 months. For the best leftover experience, reheat slices in a skillet with a touch of butter until warmed through.

Customizing Your Meatloaf

Feel free to customize this recipe to your family's preferences. Ground turkey can replace half or all of the beef for a lighter version, though you may want to add extra seasonings. Add finely diced vegetables like bell peppers, carrots, or mushrooms to boost nutrition—just sauté them first to remove excess moisture. For an Italian twist, swap the Parmesan for Romano and add Italian herbs to the mix.

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Your family will adore the comforting flavors of this classic meatloaf dish with a modern twist. Enjoy every savory bite!

Frequently Asked Questions

→ Why does this meatloaf recipe call for soaking bread in milk?

Soaking bread in milk creates a panade that keeps the meatloaf tender and moist. The milk-soaked bread adds moisture while preventing the proteins in the meat from binding too tightly, resulting in a juicy texture rather than a dense, tough loaf.

→ Can I prepare this meatloaf ahead of time?

Yes! You can prepare the meatloaf mixture up to 24 hours in advance and store it in the refrigerator. You can also form the loaf and wrap it with bacon, then cover and refrigerate until ready to bake. Add the sauce just before baking for best results.

→ Why is it important to let the meatloaf rest before slicing?

Allowing the meatloaf to rest for 10 minutes before slicing gives the juices time to redistribute throughout the meat. If you cut into it too soon, the flavorful juices will run out, resulting in a drier meatloaf.

→ Can I use a different type of meat for this recipe?

Yes, you can substitute or combine ground beef with ground pork, veal, or turkey. However, using some beef with at least 80% lean content helps maintain moisture and flavor. If using leaner meats like turkey, consider adding a tablespoon of olive oil to the mixture.

→ What's the purpose of the bacon wrap on this meatloaf?

The bacon serves multiple purposes: it adds smoky flavor, provides additional fat to keep the meatloaf moist, helps maintain the loaf's shape during cooking, and creates an attractive presentation. It also crisps up during baking, adding a delightful textural contrast.

→ How do I know when my meatloaf is fully cooked?

The most reliable method is using a meat thermometer to ensure the center reaches 160°F. Without a thermometer, look for the meatloaf to be firm to the touch, slightly browned on top, and for the bacon to be fully cooked. The cooking time provided (about 70 minutes total) is generally sufficient.