Are y’all ready to get nostalgic with me??
No, I’m not going to talk about mac and cheese or even a Sunday sugo – although, both of those make me sooo happy!
To me, meatloaf is such a nostalgic dish. You wouldn’t think, being Italian, that meatloaf would bring back such memories, but it does. My mom used to make it a million different ways, but I always remember it being one of my favorite meals! The best memory for me was when, the day after we had meatloaf for dinner, my mom used to slice off a piece of the cold loaf and crisp it up in a hot skillet. Then she would toast two pieces of bread and make the best sandwich ever!
I’ve been making meatloaf for a long time (probably most of the 29 years that I’ve been married) but it seems like I never made the same meatloaf twice…always trying to figure out what makes the most moist meatloaf. When I switched out regular bread crumbs for fresh ones (game changer) and added some tomato paste and cheese, that did the trick. But the real deal is the bacon wrap and the glaze. It makes it moist AND flavourful!!
Just look at how pretty it is!! Now, this one is all fancy (doesn’t a bacon weave say “you fancy, huh?”) but just a plain wrapped meatloaf is mighty fine!
I did a post a while back, which is almost the same recipe as this, but in individual portions (you can see that post here), but I was thinking that most people don’t care to make it finicky like that, so here it is in a big ol’ hunk!!
This, below, is after it’s been cooked and glazed, but before it’s put under the broiler.
Then broiled to perfection!!
You can’t even imagine how tender this meatloaf is!!
Serve with your choice of sides…like some roasted sweet potatoes and a tomato salad
Or with the old standby…meatloaf and mashed potatoes!!
And I know you’re waiting for the leftover hack!! What I’m gonna tell you is to do like my mama did. Once the meatloaf has cooled (after you’ve eaten what you’d like), slice the remaining meatloaf into 1-inch slices and wrap each slice in plastic wrap. Put all the leftover wrapped slices in a larger freezer bag, seal the bag and place in the freezer. When you want the most epic sandwich, take out a slice, warm it up in the microwave for a minute and then put it in a hot skillet on the stove top over high heat. Cook until one side is crispy; flip over and crisp up the other side (if you’re not counting calories, now is the time to place some grated cheese on the top and melt it up).
Now, place that baby between two slices of toasted bread and add whatever your heart desires…or maybe just a squiggle of ketchup and call it a day.
You know you want this, right?
The Most Moist Meatloaf Ever
There are so many flavours going on here...and with the addition of fresh breadcrumbs, this meatloaf will have your family singing your praises for a very long time!
- 1000 grams ground beef, pork or veal (approx 2 pounds)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1 tsp pepper
- 2 tsp paprika
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 1 cup fresh bread crumbs (2 slices of bread pulsed in the food processor)
- 1 egg
- 1 cup grated cheese (Asiago, cheddar or mozzarella)
- 3 tbsp honey, divided
- 1 small can tomato paste
- 1 tbsp rosemary, crushed
- 1 pkg bacon
- 1/4 cup ketchup
- 1 tbsp Dijon mustard
- 1 tsp sriracha
Preheat oven to 375°F.
In a large bowl, mix together ground meat, onion, garlic, salt, pepper, paprika, Worcestershire sauce, soy sauce, bread crumbs, egg, cheese, 1 tbsp honey, tomato paste and rosemary and place the mixture into an 9 x 13-inch baking pan. Form the meat mixture into an oval shape.
Beginning at the end of the meatloaf, lay a piece of bacon across the loaf and tuck the ends in under. Continue with the rest of the bacon until the entire surface of the meatloaf is covered (I've even used a bacon weave (picture is in the post) to make it pretty)
Bake for 1 hour. Meanwhile, in a small saucepan, mix together 2 tbsp honey, ketchup, mustard and sriracha and heat over medium heat for about 10 minutes or until the mixture is completely amalgamated.
When the meatloaf is completely cooked, remove from the oven and brush with the glaze mixture. Place under the broiler for about 3-5 minutes or until the surface becomes browned and crispy.
Let the meatloaf rest for about 15 minutes and then slice and serve warm. Best served with mashed potatoes!!!!