Meatloaf
I try to cook different meatloaf recipes for a change but my family always request this one It does come out very juicy and who doesnt like bacon
I try to cook different meatloaf recipes for a change but my family always request this one It does come out very juicy and who doesnt like bacon
- Carbohydrate 103.59301 g
- Cholesterol 5683.65711 mg
- Fat 588.53013 g
- Fiber 5.64850016021729 g
- Protein 465.720780048 g
- Saturated Fat 222.3424803988 g
- Serving Size 1 1 Serving (3151g)
- Sodium 5897.7715516 mg
- Sugar 97.9445098397827 g
- Trans Fat 134.965835876 g
- Calories 7670 calories
Step-by-step
- Preheat Oven to 350 degrees.
- Pour milk over bread and let soak for a few minutes
- Mix ground beef, milked-soaked bread, parmesan cheese, salt, pepper, seasoned salt, parsley, and beaten eggs. Mix until well combined with hands.
- Form into a loaf shape (I try to make it flat and long so it cooks all the way through)
- Wrap bacon over meatloaf tucking ends underneath.
- Pour 1/3 Barbaque sauce (homemade or store bought) of meatloaf.
- Bake for 45 min, pour 1/3 barbaque sauce over the meatloaf and finish baking for additional 15 min.
- Us ethe rest of barbaque sauce for dipping.
Soaking bread in milk before combining it with ground beef creates a panade that traps internal moisture during high-heat baking. This structural binder prevents proteins from tightening too aggressively and expelling their natural juices into the pan. Forming the meat mixture into a flatter, elongated shape rather than a tall dome ensures the center reaches a safe internal temperature without scorching the exterior fat layer.
Sequencing the Glaze and Bacon
Bacon fat renders continuously at 350 degrees Fahrenheit, basting the beef beneath it while crisping the outer strips. Applying the barbecue sauce in stages prevents the high sugar content from burning during the initial forty-five minutes of baking. Reserve the final third of the sauce exclusively for table service rather than baking it down into a bitter crust.
- If the bacon begins to brown too quickly after twenty minutes of baking, loosely tent the loaf with aluminum foil.
- Refrigerate sliced leftovers within two hours in an airtight container for up to three days.
- Transform chilled slices the next day by searing them in a hot skillet with a minimal amount of neutral oil until warmed through.
