Wednesday, June 20, 2012

Meatloaf: It's Comfort Food!

I've been on a casual quest for the ultimate meatloaf recipe for a long time, so every time I see a recipe from a reliable source, I'm tempted to give it a go.  I've always loved good meatloaf (admittedly, there are some really bad versions out there); served with creamy mashed potatoes and green beans, that meal is hard to beat as down home comfort food.  I've never quite decided if I like meatloaf better hot out of the oven or as a cold sandwich the next day, so I'm thankful I get both!  

Over the weekend I made Pioneer Woman's meatloaf recipe, with one minor change to the sauce.  Joel and I both gave it a thumbs up, but we decided the flavor didn't surpass our favorite meatloaf recipe. . .the one I discovered some years ago in Taste of Home.  It lives up to it's name - Best Meat Loaf - and I especially like its sauce.  I am posting both recipes for you to compare.  And if you have a recipe that I must try, please leave it in the comments box.


1 cup milk
6 bread slices
2 pounds ground beef
1 cup grated Parmesan cheese
1 t. salt
1/4 t. seasoned salt, such as Lawry's
freshly ground black pepper
1/4 to 1/2 cup minced flat-leaf parsley
4 eggs, beaten
3 to 12 thin bacon slices

tomato gravy:

1 1/2 cups ketchup
6 T. brown sugar
1 t. dry mustard
dash or two of hot sauce (I substituted Worcestershire sauce.)

Preheat the oven to 350. Pour the milk over the bread and allow it to soak in for several minutes. 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.  Mix the ingredients until well combined.  Form the mixture into a loaf on a foil-lined broiler pan.  Lay bacon slices over the top, tucking them underneath the meatloaf.  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.  Stir the mixture until well combined.  Pour one-third of the tomato gravy over the top of the meatloaf.  Bake for 45 minutes, then pour another one-third of the remaining gravy over the meatloaf.  Bake for an additional 15 minutes.  Serve with the remaining tomato gravy on the side as a dipping sauce.


2 pounds ground beef or chuck
1/3 cup chopped onion
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
3 T. minced fresh parsley
3 garlic gloves, minced
1 1/4 t. chili powder
1 1/4 t. dried sage
1 1/4 t. salt
1 t. pepper
3/4 cup milk
2 eggs, beaten
1/4 cup Worcestershire sauce
2/3 cups dry bread crumbs
4 bacon strips


1/4 cup chopped canned tomatoes
1/4 cup ketchup
2 T. brown sugar
1 t. salt
1 t. dry mustard
1/2 t. pepper

In a large bowl, combine the first 10 ingredients. Combine the milk, eggs, and Worcestershire sauce; mix into the beef mixture.  Add crumbs.  Grease a large sheet of foil.  Place bacon on foil. Mold meat mixture into a loaf and place over bacon.  Seal foil tightly around loaf.  Refrigerate for 2 hours or overnight.  Place wrapped loaf on a baking sheet .  Bake at 350 for 1 hour.  Open foil; drain juices.  Combine sauce ingredients and spoon over loaf.  Bake, uncovered, 30 minutes longer.

No comments:

Post a Comment