The Pioneer Woman’s Ree Drummond’s Meatloaf Recipe goes great with mashed or baked potatoes, sweet corn on the cob, macaroni and cheese, baked beans, cole slaw, pasta salad, a plain ole’ regular salad, bread rolls (a southern dish always includes the bread!) … okay, okay, you get my point, what doesn’t it go with? I usually make this recipe once a month, but I like to switch the sides up.
What You Need:
- 1 cup 2% or whole milk
- 6 slices of white bread (you can substitute GF (gluten-free) bread for this as it also works great in this meatloaf recipe!)
- 2 lbs. ground beef
- 1 cup shredded parmesan cheese
- 1/4 tsp all-purpose seasoning
- 1/3 tsp salt
- Freshly ground black pepper
- 1/3 cup minced parsley
- 4 whole eggs
- 8-10 slices of thin bacon
- For the Sauce:
- 1.5 cups ketchup
- 1/3 cup brown sugar
- 1 tsp dry mustard
- Dash of Worcestershire sauce
- Several dashes of hot sauce
Here’s how to make Ree’s Meatloaf recipe:
Preheat the oven to 350 degrees F.
Pour milk over the bread and let soak for 3 minutes.
Place the ground beef, milk-soaked bread, Parmesan, salt, pepper, seasoned salt and parsley in a large mixing bowl.
Add in eggs and mix the ingredients until well combined by hand.
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 on the sides
To make the sauce:
Pour ketchup into bowl.
Add brown sugar, mustard, hot sauce and Worcestershire sauce. Stir the mixture until well combined. Pour a third of the sauce on top of the meatloaf.
Bake for 45 minutes, and then pour over another third of the tomato sauce on top of the meatloaf. Bake for 20 minutes and then remove and let cool before serving. Garnish with chives or for a southern flare – cornbread crumbs!