| Level: | Easy |
| Total: | 1 hr 55 min |
| Active: | 35 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 cups panko breadcrumbs
- 12 ounces whole milk
- 1 1/2 cups shredded Pecorino-Romano
- 1 1/2 tablespoons Worcestershire sauce
- 1 teaspoon freshly ground pepper
- 1 teaspoon kosher salt
- 6 large eggs, beaten
- 2 pasilla chile peppers, diced
- 1 1/2 bunches fresh Italian parsley, minced
- 2 pounds grass-fed ground beef
- 1 cup ketchup
- 1/2 cup dark brown sugar
- 2 teaspoons dry mustard
- 3 dashes hot sauce, such as Tabasco
- 9 slices extra-thick applewood-smoked bacon
- Nonstick cooking spray, for the pan
Instructions
- Preheat oven to 375 degrees F.
- Combine panko, milk, pecorino, Worcestershire sauce, pepper, salt, eggs, pasilla chiles and Italian parsley in a large mixing bowl and mix well. Add the ground beef and hand-mix until well blended. Set aside.
- To make the glaze, combine ketchup, brown sugar, dry mustard and hot sauce in a small mixing bowl. Stir well using a rubber spatula. Set aside.
- Lay bacon down slightly overlapping side-by-side in a half-sheet pan. Spray a 9-by-4-inch loaf pan that’s 6 inches high with nonstick spray. Place the beef mixture in the pan and pat down to form a meatloaf. Turn pan over and tap out the meatloaf into your hand. Place the meatloaf over the center of the bacon slices. Working with one slice at a time, fold ends of each bacon slice over the top of the meatloaf. Turn loaf over and place on a rack set in a baking sheet to allow the fat to drain while baking.
- Using the rubber spatula, spread half the glaze over the meatloaf. Bake for 1 hour, then apply remaining glaze. Continue to bake until the internal temperature reaches 165 degrees F, about another 20 minutes.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 751 |
| Total Fat | 44 g |
| Saturated Fat | 17 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 2 g |
| Sugar | 20 g |
| Protein | 44 g |
| Cholesterol | 261 mg |
| Sodium | 1080 mg |
Reviews
Used only 1 cup panko, 3 ounces milk, 2 eggs, 2.25 pounds ground beef (80%), subbed parmesan for the pecorino romano, added 1/2 finely chopped onion, 1 tsp garlic powder. Could not find pasilla chiles so subbed 1 fresh anaheim and 1 large dried ancho softened in hot water.
Then, we smoked it on our smoker for about 4 hours.
Wow, was this good and no need for gravy. They extra glaze warmed up is all it needed!!
Then, we smoked it on our smoker for about 4 hours.
Wow, was this good and no need for gravy. They extra glaze warmed up is all it needed!!
I used this recipe twice with 1 pound of organic ground beef and about 1/4 cup to 1/2 cup Italian bread crumbs, I added 3 cloves of garlic , and 2 tablespoons of minced onion and 1 egg. My husband loved it.
Does anyone know how to make the sauce that they pour on top of the meat!oaf to finish it?
Fantastic. Best meat loaf ever!!
Recipe was delicious. With that being said it did have a great taste but in the actual episode the chef fried each slice before serving to sightly brown. Also I made extra sauce in a small pan to have some to drizzle o the top of each slice as in photo. Will fix again.
It looks really good and hopefully it tastes really good
Delicious, but: too much milk, not enough bacon to hold all the loaf, too many cooking vessels.
Followed recipe and my husband took one bite and threw it in the trash…way too much Panco he said it tasted like bread no meat flavor…
Great meatloaf!! It does require a little cooking skill, but just follow the recipe carefully and it’s awesome!
It just now in the oven. That looks like way too much filler ingredients. 4 cups panko? All mixed, you hardly see the ground beef. And the bacon doesn’t fit all the way around the loaf! I may alter this later but right now JDLR (just don’t look right)