Italian Meatloaf

italian meatloaf
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
4 eggs
8 to 12 bacon slices
Tomato Sauce:
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.
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