This dinner-time staple gets a much needed update with the addition of BACON and a zesty sauce!

Maybe it’s hard to believe, but I have NEVER made meatloaf prior to this attempt!!! I KNOW, how is that possible? Well to be honest, I don’t really like meatloaf…or other foods that have the name “loaf” featured so prominently. But in attempt to be a good wife, and cook my husband a meal he loves, I said I’d attempt it.

I find that adding bacon to anything is always a win, and after some consideration of various sauce suggestions, I threw this tasty recipe together. Many recipes recommend making your meatloaf IN a loaf pan…makes sense in theory, however the tightness of the pan against the meat leads to steaming, which is not a great way to cook meat…also, steamed loaf? UGH! I used my Pampered Chef Small Ridged Baker ( 9″ x 6¾” x 1¾”), as I find the stoneware allows for food to be cooked through every time. The bonus with this particular pan is the ridged bottom which held the meatloaf up out of its own juices, thereby eliminating the possibility of a soggy bottom. Don’t have this beauty? It’s ok, just line a cookie sheet with foil instead, and give it a quick spritz of cooking spray. (But seriously, looking to buying this pan, its only $32 and has sooo many uses!)

Aside from being absolutely disgusted at having to hand mix everything to make the loaf (cold and squishy no thanks!), the end result was well worth it, and I will never bad-mouth meatloaf again….well maybe, it’s still a “loaf”, HAHA!

INGREDIENTS

• 2 eggs
• 2/3 cup milk
• 3/4 cup breadcrumbs
• 2 pounds ground beef
• 1/3 cup diced yellow onion
• 2 tablespoons chili sauce
• 1 teaspoon Italian Seasonings
• 2 tablespoons chopped fresh parsley (flat leaf works best)
• 10-12 strips bacon (I used low sodium)

SAUCE INGREDIENTS

• 3/4 cup chili sauce
• 1/4 cup ketchup
• 2 tablespoons brown sugar

INSTRUCTIONS

1. Preheat oven to 375°F.
2. Line your pan with slightly overlapping pieces of bacon. This will be the base for your meatloaf.
3. In a medium bowl combine eggs, milk, and breadcrumbs, ground beef, onions, 2 tablespoon of chili sauce, Italian seasoning and parsley. Mix until just combined. *NOTE* “over mixing” is a real thing, and will lead to a denser/dryer loaf…if that is your preference.
4. Form your meat into a “loaf” shape and place on top of bacon base. Wrap the loose ends up over the top of the meatloaf. Lay 3-4 pieces over the top of the loaf for a complete wrap. It does NOT have to be perfect. Place in oven and bake for 50 minutes.
5. Meanwhile, combine the ingredients for the Sauce (Chili sauce, ketchup, brown sugar)
6. After 50 minutes, remove meatloaf from the oven, and spread sauce over the meatloaf and bake for an additional 20-25 minutes or until cooked through and the meatloaf reaches an inner temperature of 165°F at the center.
7. Allow meatloaf to rest for 10 minutes before slicing….be patient, it’s worth the wait! Skipping this step may lead to your meatloaf falling apart!

I served this alongside mashed potatoes and broccoli. It was a HUUUUUGE hit, and since it’s just the two of us, there were plenty of leftovers for sandwiches and other meals throughout the rest of the week. This recipe probably makes enough for 8 servings, so you could certainly cut it in half to feed less…but who doesn’t want leftovers??!! Also, if you do choose to halve the recipe, may I suggest keeping the same amount of sauce; it’s really that good, and you’ ll want to use it all.