There are a lot of meatloaf recipes on the internet. And I mean A LOT. Google Meatloaf recipe. Go on, I’ll wait. Yeah, over 1.5 Million hits. So why am I adding another one to the search results? Because it’s amazing. That’s why. You know me, I’m all about amazing.
I came up with this recipe while reading a few others. I mean, I’ve made meatloaf before. It’s not like it’s exactly a difficult dish, right? I used to get a packet of meatloaf seasoning and go to town. I’ve made meatloaf with ranch seasoning, and it turned out delicious, but it wasn’t great enough that I wasn’t still looking for ideas. Then the mister found a recipe for bacon wrapped meatloaf. But it called for ketchup and barbecue sauce. Now, I like both of those, but I’m not big on either of them. So that recipe wouldn’t quite work either. So why not make my own version using all of the elements from different recipes that I really enjoy, and omitting the parts I wasn’t really a fan of?
Ta-da! A meatloaf is born.
There’s something I’ve always done a little bit different than most recipes. I don’t use ketchup. To me, it is the worst possible thing you can do, to slather tomato goop on top of the meat and then bake it until it’s a gooey crust. Yuck.
I much prefer to top my meatloaf with a bit of brown, beef, or mushroom gravy instead. Now that’s the good stuff. So instead of squirting this meatloaf full of ketchup and barbecue sauce, I’ve opted to flavor the meat with a ranch dip seasoning packet, and roasted garlic breadcrumbs.
Gooey is not good (see ketchup above), but ooey-gooey? You know we’re talking cheese here, right? That can only be good. And this meatloaf is stuffed full of melty cheddar. Paired with a side of mashed cauliflower, how can you go wrong?
Putting it All Together Into a Meatloaf:
I use garlic seasoned breadcrumbs, but you can use any kind you like. I’m a garlicy kinda gal. But I measure it on a food scale because I don’t want any more carbs going into this thing than strictly necessary.
I always try to get all my ingredients together before I get started. And no, it’s not just because it makes a pretty picture.
It just makes it easier to have everything within reach and make sure you’re not forgetting anything before you get started and have to open the fridge with raw hamburger on your hands. Yuck. No one wants you touching the fridge like that.
Toss It All Together
The beauty of a meatloaf is that almost all of the ingredients go into a bowl and get mushed together. Simple as can be. This one takes two eggs, breadcrumbs, two pounds of meat, and a packet of ranch dip mix.
This is where it gets tricky…
I say tricky, but it’s actually easier than I anticipated! You just lay out the bacon strips across the bottom and sides of the loaf pan, and then start layering meat and cheese.
I topped it off with three more slices of bacon, then folded the ends over and popped it in the oven.
After a flip and another 20 minutes, this was the amazing result. It was SO good. We paired it with a side of mashed cauliflower. I don’t think I’ve enjoyed meatloaf so much since we first started this whole low-carb thing!