Every Sunday, we make something new for dinner. Cassie doesn’t ever want anything spicy and since all we have been cooking is international cuisine, she asked that we make something a little more traditional.
I remember eating meatloaf when I was little and it wasn’t my favorite. I could eat this every day! So moist and full of flavor that your family will be begging for more.
1 cup of milk
6 slices of crusty bread
2 pounds lean ground beef
1 cup Parmesan, grated
1/2 cup minced fresh parsley
1 Tablespoon Italian seasoning
1 teaspoon salt
1 teaspoon pepper
1 onion, chopped
8 to 12 bacon slices
2 to 3 cups diced tomatoes
1/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon Sriracha sauce
1 teaspoon Worcestershire sauce
- Preheat oven to 350 degrees
- Meatloaf: Pour the milk over the bread and allow it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan, parsley, Italian seasoning, salt, pepper, and onion in a large mixing bowl. Add the eggs and with clean hands, mix the ingredients until combined.
- Form the meatloaf into a loaf shape on a broiler pan, which will allow the fat from the meat to drain.
- Lay the bacon slices over the top, tucking them underneath the meatloaf to give the meatloaf some support.
- Tomato Sauce: Put the diced tomatoes into a bowl. Add the brown sugar, dry mustard, Sriracha sauce and Worcestershire sauce. Stir until well combined. Pour 1/3 of the sauce over the top of the meatloaf.
- Bake for 45 minutes, and then pour another 1/3 of the remaining sauce over the meatloaf. Bake until it’s not pink in the middle, it will take about 25 to 30 minutes. Allow to sit for 10 minutes before serving.
- Serve with the remaining sauce on the side.