Thursday, November 5, 2009

Pioneer Woman's Meatloaf

Did I mention how much I love The Pioneer Woman's new cookbook??  I want to buy it for everyone on my Christmas list, except that most of those people don't like to cook, and it would be wasted, and that would make me sad.  So, tonight I ventured into making her meatloaf, adjusting it to serve four, which I will share those measurements here...

1/2 cup milk
3 bread slices
1 pound ground beef
1/2 cup grated Parmesan
1/2 tsp salt
1/8 tsp Lawry's season salt
Fresh ground black pepper
1/4 cup parsley
2 eggs, beaten
6 thin bacon slices

Tomato Gravy:
3/4 cups ketchup
3 tbsp brown sugar
1/2 tsp dry mustard
Hot Sauce, to taste

Preheat oven to 350 degrees F.
Pour the milk over the bread and let it soak in for several minutes.
Then, combine the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper, and parsley in a large mixing bowl.  Pour in the beaten eggs.
With clean hands, mix the ingredients until combined.
Form into a loaf on a broiler pan.
Lay bacon slices over the top, tucking underneath.
To make the tomato gravy, pour the ketchup in a small mixing bowl, and add the brown sugar, dry mustard, and Tabasco.  Stir until combined.
Pour one third of the tomato gravy over the meatloaf.  Bake for 45 minutes, then pour another third of the gravy over top.  Bake another 15 minutes.
Serve the remaining tomato gravy as a dipping sauce.

My review:  This had such a delicious, savory flavor.  John's first reaction was "it's wrapped in bacon, awesome!".  We both loved it.  Very, very good.