Alright, so meatloaf. Not the trendy dinner. Not Instagram food. But it’s the kind of meal that fills you up without needing 18 side dishes or a YouTube tutorial. If you’re looking for something classic, protein-packed, and honestly just solid comfort food? This one’s it. It’s juicy, cheesy, wrapped in bacon, with a sweet-savory glaze that caramelizes right at the end. It feels old-school — in a good way.

Texture-wise, it’s super soft inside. Like fork-tender, but still holds together. That’s thanks to the soaked bread and eggs — kinda makes it all fluffy but rich. The top gets that sticky ketchup glaze that’s sweet, tangy, a little spicy if you throw in some Tabasco. And that bacon layer? Crisps just enough, melts into the top, makes everything smokier.

This recipe’s not fussy. No sautéing onions first, no shape molds or meat thermometers. Just a bowl, your hands, and a bit of oven time. Also makes killer leftovers. Sandwiches, rice bowls, midnight snacks. You’ll see.

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Ingredients Needed:

For the meatloaf:

1 cup whole milk — softens the bread, helps texture.
6 slices white bread — torn up for binder.
2 lb ground beef — lean-ish, but not too lean.
1 cup grated parmesan — adds umami and richness.
1/4 tsp seasoned salt
3/4 tsp salt
Black pepper — crack it fresh if you can.
1/3 cup minced parsley — adds a clean, herby bite.
4 eggs — beaten, they hold it together.
10 slices bacon — laid over top, crisps while baking.

For the sauce:

1½ cups ketchup — classic base.
1/3 cup brown sugar — gives sweetness and glaze.
1 tsp dry mustard — adds depth.
Tabasco — just a dash unless you like heat.

How To Make Pioneer Woman Meatloaf:

Soak the bread:
Tear up the slices into a big bowl. Pour the milk over. Let it sit while you grab everything else. You want it mushy.

Mix the loaf:
Add beef, parmesan, both salts, pepper, parsley, and eggs to the bowl. Use your hands. Don’t overmix or it gets tough. Just until it all holds.

Shape and top:
Form it into a loaf shape on a broiler pan. (Foil underneath helps cleanup, seriously.) Lay bacon across the top — ends tucked under.

Make the sauce:
Stir ketchup, sugar, mustard, Tabasco in a bowl. Pour 1/3 over the top. Spread it with a spoon — it’ll drip down the sides a bit.

Bake and glaze:
Bake at 350°F for 45 minutes. Pour on another 1/3 of the sauce. Back in for 15 more minutes. Save the last bit of sauce for serving.

Recipe Tips:

Overmixing = dense loaf. Gentle hands.
You can swap white bread for oats, but texture changes.
Don’t skip the bacon — it keeps the top from drying out.
Let it rest 5–10 mins before slicing or it’ll crumble.

How to Store & Reheat:

Room Temperature: Let cool no more than 90 minutes.
Fridge: Store in airtight container up to 4 days.
Freezer: Wrap slices individually, freeze up to 3 months. Reheat at 325°F or microwave gently.

Nutrition Facts (Approx. per serving):

Calories: 510
Sodium: 790mg
Protein: 32g
Fat: 34g
Carbs: 18g
Fibre: 1g
Sugar: 9g

FAQs:

Can I use ground turkey instead of beef?
Yeah, just reduce the milk a bit and maybe up the seasoning. It’s leaner so it dries faster.

Is the bacon optional?
Technically, sure. But it really helps with moisture and flavour. Try turkey bacon if needed.

Can I make it gluten-free?
Yep — use GF bread for soaking and double-check your sauces.

What sides go best with this?
Mashed potatoes, green beans, roasted carrots — anything cozy.

Do I need a loaf pan?
Nope. Just shape it on a broiler pan or lined baking sheet.