Never in my wildest imagination did I ever expect the announcement that we’d be having meatloaf for dinner would elicit cheering from the family. Boy even took it to school in his lunch box the next day. Personally, I like it, but cheering? It’s got to be the bacon. Or maybe it’s the barbecue sauce. Whatever it is, it’s a great middle of the week meal that makes for some excellent leftover munching.
Barbecue Bacon Meatloaf
1 lb ground beef
1 large egg
1 tbsp seasoning salt
1 tsp salt (not pictured)
1-1/2 tsp ground black pepper
1/4 tsp steak seasoning (I used Monterey steak seasoning)
1/3 cup barbecue sauce, divided (1/4 cup + 2 tbsp)
1/4 to 1/3 cup dry, unseasoned breadcrumbs
3-4 slices bacon, cut in half (6-8 pieces total)
1. Preheat oven to 425 degrees. Prepare a loaf pan with non-stick spray. I use one of these guys:
The top part has ridges and holes in it to help drain away the fat and grease from the meatloaf, which keeps the meat from baking in a greasy mess. The bottom portion is just a standard sized loaf pan. I’ve used that piece to bake quick breads before, so I count it as a multi tasking pan. Yeah!
If you’ve never seen one, just do a search for “meatloaf pan.” From the wear and tear so evident in the picture, you can probably tell that this is a well loved pan.
2. In a large mixing bowl, combine the beef, egg, seasoning salt, salt, pepper, steak seasoning, and 2-3 tablespoons barbecue sauce.
Mix together, slowly adding breadcrumbs until mixture forms a large ball. I used about 1/4 cup of breadcrumbs, but the amount may vary depending upon how much liquid the egg adds to the mixture. You want enough to bind the mixture together, but not so much that the meatloaf becomes too dry.
The meat mixture should look like this–still moist but combined enough to naturally form a large ball:
3. Place the ball into the prepared pan
and spread the mixture out evenly.
Place bacon slices over meatloaf in a single layer,
And baste bacon slices with remaining barbecue sauce.
Slather on as little or as much as you want.
4. Bake meatloaf for 25-30 minutes until top is golden and bacon is caramelized. The sides will pull away from the pan, and the meatloaf stays moist but not greasy because most of the fat and grease have drained into the lower pan.
Allow the meatloaf to rest for 10 minutes or so before slicing and serving.
We like ours with mashed potatoes and peas.
Yields 4 servings.