As you can tell, we were making Ree's Meatloaf (p. 150).
To start this recipe, one places six slices of bread in a bowl and covers it with one cup of milk to soak.
That's what's supposed to happen. In the typical Lou and Jo fashion, we got started and quickly saw that there was no milk to be found on the premises. We thought water would be kinda gross, and the only other liquidy thing in the meatloaf portion of the recipe was eggs. So, eggs immediately became the substitute for milk, and we moved on.
Next, we combined two pounds of ground beef, some Parmesan cheese, seasoned salt, parsley, pepper and salt.
Jo massaged the mixture (because she's braver than Lou) until the ingredients became a smorgasbord of lovely colors.
We lined the broiler pan with aluminum foil. This helped catch the drippings from the meat during the cooking process and made for a very easy clean-up. Thanks for the tip, Ree!
Jo transferred the meat to the broiler pan and formed it into a loaf. One thing we learned was the meatloaf will cook more evenly and quickly if the loaf is somewhat flat. Our loaf was a good 2-1/2 to 3 inches thick. We suggest making your loaf 1-1/2 to 2 inches thick.
Next comes the awesome-est part. We wrapped this puppy in bacon. We swore we heard angels sing. Okay. It was The Bean hollering for another episode of "Shaun the Sheep". But, close enough.
Then we prepared our tomato gravy by whisking ketchup, brown sugar, dry mustard and a wee bit of Tabasco together.
A portion of the sauce was brushed onto the meatloaf. This was placed in the oven at 350-degrees for 45 minutes.
We removed the meatloaf, basted it again, and let it continue to cook until it was no longer pink in the middle. This dish is definitely worth the time.
It was a success with our fellas and guests. We appreciated being able to simply roll up the messed foil and throw it away to clean up. Truly, this is a very tasty dish.
Happily full,
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