Pioneer Woman's Meatloaf

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Excerpted from "The Pioneer Woman Cooks: Recipes from an Accidental Country Girl" by Ree Drummond.
Makes 8 servings.
1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan cheese
1 teaspoon salt
¼ teaspoon seasoned salt, such as Lawry’s
Freshly ground black pepper
¼ to ½ cup minced flat-leaf parsley
4 eggs, beaten
8 to 12 thin bacon slices
Tomato Gravy:
1½ cups ketchup
6 tablespoons brown sugar
1 teaspoon dry mustard
Dash or two of hot sauce—more if you like heat

Step 1

Preheat the oven to 350ºF.

Step 2

Pour the milk over the bread and allow it to soak in for several minutes.

Step 3

Place the ground beef, milk-soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl. Pour in the eggs.

Step 4

With clean hands, mix the ingredients until well combined.

Step 5

Form the mixture into a loaf shape on a broiler pan, which will allow the fat from the meat to drain. I always line the bottom of the broiler pan with aluminum foil to avoid having to scrub later.

Step 6

Lay bacon slices over the top, tucking them underneath the meatloaf.

Step 7

Next, make the tomato gravy. Pour the ketchup into a small mixing bowl. Add the brown sugar and dry mustard, and splash in the hot sauce. I’m pretty generous with it because I like a little spice. Stir the mixture until well combined.

Step 8

Pour one-third of the tomato gravy over the top of the meatloaf.

Step 9

Bake for 45 minutes, then pour another one-third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes.

Step 10

Serve with the remaining tomato gravy on the side as a dipping sauce.

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