Homemade meatloaf is one of my family’s favorite “go to” meals and I’m sure it will become a favorite in your family, as well. I’m going to share two versions of this delicious dish because I can never decide which I love more.
You’ll soon taste why these are above and beyond ordinary meatloaf. Just as easy to prepare, the flavors of the ingredients make them incomparable, in my humble opinion….oh, and that of everyone who’s begged for these recipes. Here they are for you. Try each and leave a message below telling me your favorite.
- 1 1/4 Lbs sirloin steak (choose a nice steak and ask the butcher to have it ground)
- 1 1/4 lbs ground pork
- 1 Vidalia onion, diced
- 2-3 slices of white bread, torn into small chunks and soaked in 1/4 cup milk until absorbed
- 2 Eggs
- 2-3 Tbls tomato paste
- Preheat oven to 375 degrees
- Prepare a large baking pan by spraying with cooking spray or line with aluminum foil. Place a rack inside.
⇒ Or, you can use also use your broiler pan. Line the bottom with foil and spray the top with cooking spray. Using a broiler pan will allow any fat to drip down through the slots.
- Place all the ingredients, except the bacon, in a large bowl and using your hands, mix thoroughly, but don’t over mix. (Remember to take off your rings.)
- Place the meat mixture in the middle of the prepared pan and mold into a “loaf” shape.
- Lay bacon strips (cut if needed) side by side across the loaf so each slice of meatloaf will get a slice of crisp bacon on top.
⇒ Be careful not to overlap the bacon or it will not crisp up.
- If desired, using a pastry brush, “frost” the meatloaf with a thin layer of additional tomato paste before laying the bacon on top.
Make the Glaze:
- 1/4 Cup light brown sugar
- 1/2 Tbls dry mustard
- 1 Tsp tomato paste
- 1 Tbls honey
Whisk all together and lightly baste the meatloaf about 30 minutes into baking. I prefer to baste it only once or the bacon won’t crisp up as much as I’d like it to. Discard any remaining glaze.
- Bake a total of 1 1/4 hours or until the meat thermometer reads 160 degrees. It will continue to cook a bit after it comes out of the oven. Check on it periodically and when it reaches 150-155 degrees and the bacon looks pretty raw, turn the heat up to a low broil. Remove when it reaches 160 as it will continue to cook while sitting.
- Remove from pan and place on a serving platter.
- Let the meatloaf rest for 10-15 minutes before slicing.
Both of these versions of Meatloaf To Die For go great with my Garlic Mashed Potatoes Click here for the recipe.
Version #2: Kick it up with even more layers of flavor!
- 1 1/4 Lbs sirloin steak (again, choose a good steak and ask the butcher to have it ground)
- 1 1/4 Lbs ground pork
- 2 Large garlic cloves grated
- 1 Vidalia onion grated
- 2 eggs
- 1/2 Tbls thyme
- 1 Tbls parsley
- 1/2 Tbls oregano
- 1 Cup Italian breadcrumbs
- 2/3 cup Parmesean cheese grated
- 1 Cup Fontina cheese, shredded
- A pinch of red pepper flakes (or two)
Make the Glaze:
- 1/4 Cup ketchup
- 1 Tbls mustard
- 1/2 Tbls brown sugar
- Mix everything together, except the bacon and place on a rack in a prepared pan or prepared broiler pan.
- Shape into a loaf and brush the top and sides with the glaze.
- Place bacon strips on top of the glaze being careful not to overlap.
- Bake uncovered in a 375 degree oven until meat thermometer reads 160 degrees.
- Transfer the meatloaf to a serving platter and let it rest for 10 – 15 minutes before slicing.
I welcome your feedback and comments, below. Have a question or specific recipe request? I’ll be happy to research and find an answer.