Pioneer Woman Meatloaf
This Pioneer Woman meatloaf recipe is packed with juicy ground beef, crispy bacon, and a tangy ketchup-based sauce that caramelizes beautifully as it bakes. With a rich meat mixture, a hint of parmesan cheese, and a smoky bacon-wrapped finish, this comfort food classic is perfect for busy weeknights, future meals, and the next day’s leftovers!
Servings: 8 servings
Ingredients
Meatloaf
- 1 cup whole milk
- 6 slices white bread
- 2 pounds ground beef (we used 85/15)
- 1 cup freshly grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon seasoned salt
- ⅓ cup finely chopped flat-leaf parsley
- 4 large eggs beaten
- 8 to 10 slices regular bacon (not thick cut)
Glaze
- 1 ½ cup ketchup
- 6 Tablespoons brown sugar
- 1 teaspoon dry mustard
- 2-3 shakes of hot sauce
Instructions
- Preheat the oven to 350°F.
- In a large bowl, add the white bread, crusts and all, and pour the milk over them. Let soak for 5 minutes.1 cup whole milk, 6 slices white bread
- Add ground beef, parmesan cheese, salt, pepper, seasoned salt, parsley, and eggs. Mix well with your hands until everything is evenly combined, but do not overmix or work the meat too much.2 pounds ground beef, 1 cup freshly grated parmesan cheese, 1 teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon seasoned salt, ⅓ cup finely chopped flat-leaf parsley, 4 large eggs
- Shape the mixture into a large loaf that is about 13" to 15" long and 5" wide on a broiler pan lined with foil so the fat can easily drain off while the meatloaf bakes. Lay the bacon slices over the meatloaf, tucking the ends underneath. If using a baking sheet instead of a broiling pan, I would recommend just cutting the bacon at the sides rather than tucking it since the bottom won't cook through as well with this kind of pan.8 to 10 slices regular bacon
- In a medium bowl, combine the ketchup, brown sugar, dry mustard, worcestershire sauce, and hot sauce. Stir until combined, then set aside 2/3 of the sauce. Brush the remaining ⅓ of the sauce over the meatloaf with a pastry brush.1 ½ cup ketchup, 6 Tablespoons brown sugar, 1 teaspoon dry mustard, 2-3 shakes of hot sauce
- Bake for 45 minutes, then brush again with another ⅓ of the sauce, reserving the remaining sauce for serving. Bake for another 20 to 25 minutes until a digital thermometer inserted into the thickest part of the meatloaf reaches 160°F. Remove from the oven and let the meatloaf rest for 10-15 minutes before slicing and serving with the remaining glaze.
Notes
- You can add sauteed onion and garlic to the meatloaf mixture. Just dice ½ a large onion and cook in a drizzle of olive oil for 4-5 minutes until softened, then add 2-3 cloves minced garlic and cook another 30 seconds. Remove from the heat and cool before adding to the meatloaf mixture.
- You can also use half beef and half pork.
Storage & Make Ahead
- Store: Keep leftover meatloaf in an airtight container in the fridge for up to four days. The flavors only get better, making it perfect for quick and easy future meals.
- Freeze: Wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to three months. Thaw in the fridge overnight before reheating.
- Reheat: Warm slices in a 300°F oven or microwave until heated through. For extra moisture, add a little extra ketchup-based sauce on top before reheating.
- Make Ahead: Prepare the meat mixture and shape it into a loaf, then cover and refrigerate for up to 24 hours. When ready to bake, simply pop it in the oven and enjoy a stress-free dinner!
Nutrition
Calories: 615kcal | Carbohydrates: 34g | Protein: 32g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 1355mg | Potassium: 627mg | Fiber: 1g | Sugar: 21g | Vitamin A: 727IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 4mg
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