When was the last time you thought of meatloaf as being amazing? Did a dust-bowl of overdone meat and baked-on ketchup just enter your head? Did you shudder at the thought?
Ponder that horror movie no more. I promise that this will be the best meatloaf you have ever eaten. So good, in fact, that you will find yourself trying to come up with a new name for it. Someone at work a couple of nights ago mentioned meatloaf and the nurse sitting next to me honestly did shudder as the words “dry” and “disgusting” and “overdone” came out of his mouth. I mumbled to myself, “Not my meatloaf. It has never been dry.” I almost said those words out loud, but I realized that it would have been useless because obviously he has PTMSS (post traumatic meatloaf stress syndrome) from his past experiences with meatloaf. So sad. I hope that he is able to find help for his condition.
In contrast to that nurse’s unfortunate experiences, last night the most wonderful smokey sweet smell of bacon started filling my house within minutes of putting this meatloaf in the oven. Pretty soon it was joined by the spicy sweet odor of the best sauce I have ever tasted. The sauce is not my own recipe; I got it long ago from a cookbook that came with my first microwave oven. The cookbook (and the microwave) is long gone, it’s only saving grace was the sauce recipe. The meatloaf is my own creation, except for wrapping it in bacon, which is an idea that I have gotten from reading other recipes for meatloaf.
I know that these are big promises for something as humble as a meatloaf, but if you had been here for dinner last night, you’d be nodding in agreement with me right now that this is quite an amazing little meatloaf. Hmmm…I wonder what a meatloaf would taste like made out of Kobe or Wagu beef. Is it reprehensible that I would even consider using that kind of beef for a meatloaf? If I was very rich would it be considered reprehensible or just ridiculously lavish?Print
Recipe by Terri @ that’s some good cookin’
- Prep Time: 20 minutes
- Cook Time: 1 hour 20 minutes
- Total Time: 1 hour 50 minutes
For the Sauce
- 1 cup ketchup
- 1 cup chili sauce (generally found in the condiment isle at the grocery store)
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice (bottled is fine)
- 2 teaspoons mustard
For the Meatolaf
- 2 pounds ground beef (extra lean is okay, but don’t use super lean ground beef)
- 1 large onion, finely chopped
- 2 eggs
- 3 slices wet bread (see notes below)
- 1/4 cup minced parsley (flat leaf recommended)
- 2 tablespoons Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon granulated onion
- 6-7 slices of bacon for the top of the meatloaf (don’t use thick sliced bacon)
For the Sauce
- In a small bowl, mix together sauce ingredients. Set aside.
For the Meatloaf
- In a large bowl, mix all meatloaf ingredients together, EXCEPT the bacon. I use my hands for the mixing.
- Gather the meat mixture together and place it in a baking dish. Form into a loaf shape with a rounded top. The shape should be similar to what it would be if it was in a loaf pan.
- Wrap the meatloaf with the bacon slices by placing the slices side by side across the meatloaf. Tuck the ends under the loaf.
- Bake for 30 minutes. Remove from oven and cover well with half of the sauce.
- Return to oven and bake for another 30 minutes.
- Cover meatloaf well with remaining sauce. Bake for an additional 15-20 minutes more.
- Remove the meatloaf from the oven and allow to sit for about 10 minutes before slicing.
About the wet bread: Take the three slices of bread, stacked on top of each other, and hold them under a slow stream of tap water, moving them around to wet them. Gather the bread into a ball and gently squeeze out the excess water. This makes a moist binder for the meat.