The Best Meatloaf Ever 🐄
Believe it or not, my number one requested recipe is none other than meatloaf. My sister’s husband begs her to make meatloaf every night, so she is always asking me why I haven’t put it up on my website yet. So here it is!
The reason I named my meatloaf recipe The Best Meatloaf Ever is because I actually do make the best meatloaf ever! The flavor combination I have developed along with the tricks I add to keep the meatloaf moist enough that it doesn’t even need gravy make it the best ever meatloaf. Are you ready? Let’s make it!
I absolutely love using this Lodge Cast Iron Deep Skillet because it evenly distributes heat from the bottom through the sidewalls and it retains heat for a longer time.
STAUB Ceramics Rectangular Baking Dish Set is my go to baking dish set for all my dinner recipes. What sets this set apart is the attention to detail in design. The sleek rectangular shape and vibrant color options make it a stylish addition to any kitchen. This baking dish ensures even heat distribution which gives me confidence my dish will be delicious.
🗒 Delicious Side Recipes
👝 How to Store Leftovers
Store in an air-tight container for 3-5 days in the refrigerator.
🤔 Common Questions
This meatloaf pairs really well with mash potatoes or sweet potatoes!
I use hickory smoked bacon, but you can use any kind you prefer.
🎥 Items Featured in the Video
The Best Meatloaf Ever
Ingredients
- 1 & ½ tbsp olive oil
- 1 large sweet onion chopped
- 7-8 garlic cloves chopped
- 1 & ½ tsp Italian steak seasoning
- Salt & cracked black pepper to taste
- 3 shakes of worcestershire
- 1 tbsp tomato paste
- 1.5 – 2 lbs meatloaf mix 2 parts ground chuck and 1 part ground pork
- ¾ cup italian bread crumbs
- ½ cup grated pecorino romano
- ½ cup fresh parsley chopped
- 2 eggs
- 2 slices of fresh mozzarella cheese
- 2 tbsp ketchup
- 5 slices of bacon
Instructions
- In a cast iron or pan, add in olive oil, onions, garlic, italian steak seasoning, and salt & cracked black pepper. Saute that for a few minutes on medium heat. Then add in the worcestershire and tomato paste. Saute everything together for 5-7 minutes until translucent and fragrant.
- In a large bowl add in the meatloaf mix, italian bread crumbs, grated pecorino romano, fresh parsley, and 2 eggs. Mix that up using your hands until incorporated but DO NOT OVERMIX. Then, add in the sauteed onions and garlic and mix everything together until incorporated.
- In a 9×13 baking dish add in half of the meat mixture and create a little well in the middle. Place the mozzarella slices in the well you created (If you don’t want to use mozzarella you can use hard boiled egg). Then, place the other half of the meatloaf mixture on top of the mozzarella to cover it and form the meat into a loaf shape.
- Spread the ketchup in a thin layer over top of the meatloaf. Then, add the slices of bacon over top of the meatloaf. (For the bacon I did three slices going vertically and two slices going across horizontally).
- Bake at 350°F for 1 hour. Serve over mashed potatoes & Enjoy!
Video
Nutrition
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I’m still learning from you, while I’m improving myself. I definitely enjoy reading all that is written on your site.Keep the tips coming. I loved it!
Thank you =-)