My Best Meatloaf Recipe
It may seem a little strange to post My Best Meatloaf Recipe in August since it usually isn’t the first thing that comes to mind when the temperatures are in the triple digits (in the shade). However, we have this wonderful little farm in East Texas, in a galaxy far far away from the hustle and bustle of the city where we make our escape most weekends.
The weather can be quite different in what is known as “The Piney Woods of East Texas” and last weekend we woke up to a blustery 68 degrees on Saturday morning! It was quite a change from the typical Texas heat we’ve been enduring through July and into August. I threw a jacket over my pajamas and went outside to quietly drink my coffee and soak up the joy of watching our deer eat their breakfast.
Then I started thinking about something other than salad and chicken for dinner! The first thing that popped into my head was my favorite meatloaf. It hadn’t passed my lips in a long while and I absolutely love the leftovers for sandwiches. My meatloaf is a hybrid of many different recipes all rolled into one and I really do believe it’s pretty perfect.
I love the blend of beef and pork but, if you want to make it light (and I often do after the holidays), just omit the shredded pork and substitute with ground turkey sausage and wrap the meatloaf with turkey bacon. It’s still very good but not quite as flavorful as this version and I was going all the way this time around so I didn’t skimp. I also soak white bread in milk for my binding agent but again, if you want to go light just substitute with a 1/2 cup of bread crumbs instead of the bread. This recipe is simply my best meatloaf recipe, full of delicious flavor that will have you converting former “meatloaf haters” into die hard fans.
And after dinner you can always take a nice, long walk….
Enjoy a perfect meatloaf if the weather gives you a break and a delicious sandwich if you’re lucky enough to have leftovers. I am of the opinion that there is nothing better in this world than a slice of a chilled meat loaf on 2 slices of bread with a swish of mayo and a topping of lettuce. Be sure to let me know how you like it!
- 1 lb ground sirloin or very lean ground beef
- 1 lb ground pork
- 2 eggs
- 4 slices white bread with crusts
- 1 cup milk
- 1/2 small onion chopped
- 1 tsp. kosher salt
- 1/2 tsp. Lawry's seasoned salt
- 1/2 tsp. pepper
- 1 cup parmesan cheese freshly shredded
- 8 slices of center cut bacon
- 1/2 cup ketchup
- 1/3 cup brown sugar
- 2 tsp. sriracha
- 1 tsp. worcestershire sauce
- 1 tsp. dry mustard
- Preheat your oven to 350 degrees and line a heavy baking sheet with parchment paper. In a deep bowl soak the bread slices in the milk for 10 minutes.
- I like to use my Kitchenaid Mixer to blend my meatloaf because it's SO MUCH easier but you can always do it by hand. To do it my way, put meat, bread (with the milk) and seasonings in the mixer with the paddle attachment in place. Whisk the eggs, add to the bowl. Mix on low until all the ingredients are blended. Add the parmesan cheese and blend for another minute. Transfer to the baking sheet and mold into a loaf.
- Wrap the bacon slices around the top of the meat loaf tucking under the bottom. In a small bowl whisk together the ketchup, brown sugar, sriracha, worcestershire and mustard. Pour 2/3 of the sauce over the top and brush to coat.
- Bake at 350 degrees for 35 minutes. Pull the meat loaf out and pour the remaining sauce over the top. Bake another 15 minutes then turn the oven to broil to crisp up the bacon on top, leaving it on the middle rack. The time will vary but it doesn't take long, usually about 10 minutes under the broiler should give the bacon a perfect finish!
- Let sit 5 to 10 minutes before slicing.