Photography by Linda Leier Thomason


  • 1 cup Whole Milk (I use whatever I have in the refrigerator.)
  • 6 Slices White Bread (I use whatever I have on hand.)
  • 2 pounds Ground Beef (I use 1 lb. ground pork or turkey + 1 lb. hamburger.)
  • 1 heaping cup Grated Parmesan Cheese
  • 1/4 teaspoon Seasoned Salt, like Lawry’s
  • 3/4 teaspoon Salt
  • Freshly Ground Pepper
  • 1/3 cup Minced Flat-leaf parsley (I use dried parsley.)
  • 4 whole eggs, Beaten
  • 10 slices Thin/regular Bacon (I find it easier to wrap if slices cut in 1/2.)
  • Sauce:
  • 1-1/2 cup Ketchup
  • 1/3 cup Brown Sugar
  • 1 teaspoon Dry Mustard
  • Tabasco to Taste (I use hot sauce.)
Photography by Linda Leier Thomason


  • Preheat oven to 350 degrees.
  • Pour milk over bread slices. Allow it to soak in for several minutes.
  • Place the meat, milk-soaked bread, cheese, seasoned salt, salt, black pepper and parsley in a large mixing bowl. Pour in beaten eggs.
  • Mix the ingredients until well combined. (I often make in advance and put in the refrigerator.)
  • Form the mixture into a loaf shape on a broiler pan, which allows the fat to drain. (Line the bottom with foil to avoid a mess.)
  • Lay bacon slices over the top of the loaf, tucking them underneath the meatloaf.
  • Make the sauce: add ketchup, brown sugar, mustard and hot sauce in a mixing bowl. Stir together.
  • Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
  • Bake 45 minutes at 350 degrees. Then, pour 1/3 of the sauce over the top.
  • Bake another 15 minutes. (I broil for 3-5 minutes to crisp the top.)
  • Slice and serve with the remaining 1/3 of the sauce.

Serve with mashed potatoes, green or baked beans, crusty bread and a toasted green salad. Enjoy!

Photography by Linda Leier Thomason

Modified to fit my family’s tastes from: The Pioneer Woman by Ree