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Meatloaf doesn’t get a lot of love. But The Pioneer Woman‘s meatloaf will certainly change that. This meatloaf is covered in bacon and a delicious brown sugar ketchup sauce.
When done right, meatloaf is absolutely delicious. And you know, I’m not even sure there are many ways to not do meatloaf right. Like, it’s meat. But it certainly can be done better. And wrapping it in bacon and adding a delicious brown sugar ketchup sauce is certainly one way to do that.
The Pioneer Woman figured that one out with her Favorite Meatloaf recipe. Full disclosure… I actually believe my dad figured the whole bacon on meatloaf thing first since he’s been doing it as long as I can remember.
But for the purposes of this post and considering where the recipe is from, I’ll give all the credit to The Pioneer Woman.
This meatloaf has all the typical meatloaf ingredients in it… Plus a couple extras! Here’s what you need:
And for the brown sugar ketchup sauce (which you DEFINITELY need to make), you’ll need:
You can Serve your pioneer woman meatloaf with a side of mashed potatoes or mac and cheese for the perfect comforting meal.
This part is easy – just add ketchup, brown sugar, dry mustard, and tabasco sauce in a mixing bowl and stir.
This is the delicious sauce you’ll use to smother the meatloaf.
Yup, the Pioneer Woman’s meatloaf is good. Really, good. I think it’s a combination of its simplicity, plus the bacon, plus the sauce.
Though it has a couple extra steps when compared to the typical meatloaf, it’s still a really easy process, making this the perfect weeknight dinner.
You basically just put all the ingredients in a bowl and mix them together. You don’t even have to cook the bacon and the sauce also takes less than a minute to make.
And though it definitely doesn’t need anything else, the bacon meatloaf is also kind of a blank slate. You can add whatever you want to it… perhaps some garlic or a little more sweetness. Do you have a favorite meatloaf secret ingredient?
This recipe also makes a lot of meatloaf. Like, you better have some leftovers or else you may have a problem. No judgement, of course. But the only thing better than meatloaf fresh out of the oven on a Sunday evening is a bacon meatloaf sandwich for lunch the next day.
Yes, I highly suggest using a loaf pan for the juiciest pioneer woman meatloaf. It cooks more evenly, remains juicier longer since it cooks in its juices, and keeps its form better.
If you are freeform it (i.e. bake it without a loaf pan), the ends and edges will overcook before the center is done. And if it keeps its shape like a block loaf without using a loaf pan, your mixture is much too thick, resulting in a dry pioneer woman meatloaf!
If you’re preparing half of a Pioneer Woman meatloaf recipe (or more), use the cook times shown below to bake at 350°F. A thermometer is the greatest method to verify that the meatloaf is thoroughly cooked while remaining soft.
YES ! pioneer woman Meatloaf is an excellent make-ahead meal since it can be prepared and assembled ahead of time. Wrap the prepared bread in foil or plastic wrap and place it in the fridge overnight to bake the following day.
The prepared pioneer woman meatloaf may also be frozen. Allow it to thaw in the fridge overnight before baking.
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