Last updated on August 24th, 2021
Last Sunday, because the frigid weather demanded it, I fixed a hearty “country” meal with meatloaf and two vegetable sides. The carrot-rich, tomato paste-topped meatloaf was too delicious not to share, so I made it again on Monday, and produced the step-by-step recipe for you! Here goes:
Country Meatloaf
To start, put 2 to 2 1/2 pounds of lean ground beef into a large mixing bowl.
Then add 1 1/2 cups panko bread crumbs (gluten-free panko will work)…
1/2 cup barbecue sauce…
3 large carrots and one small onion, either grated or pureed in a food processor…
2 large eggs from free-range chickens…
1 teaspoon garlic powder…
A heapin’ 1/2 cup grated Parmesan cheese (I forgot to add this when I filmed the video — oops)…
1/4 cup minced fresh or dried parsley…
And 3/4 teaspoon salt.
Here comes the gross part: Thoroughly mix all of the ingredients with your bare-naked hands! (My hands are shy, so they covered themselves with food-prep gloves.)
Firmly pack the meat mixture into a lightly-greased 9×5-inch loaf pan.
Then frost the loaf with 6 ounces of plain tomato paste…
And top it off with 3 strips of bacon!
Bake the loaf in a preheated 350°F oven until the center registers 160°F when tested with a digital thermometer — about 75 minutes. Let the loaf rest for 15-20 minutes so that juices can be re-absorbed. Then tilt the pan to drain off any excess fat.
Slice and serve! Leftover meatloaf — should there be any — is MARVELOUS for sandwiches!
Video: A Country Meal!
Click the play arrow above to watch me fix this meatloaf plus two vegetable sides: Caramelized Brussels Sprouts and Cheatin’ Mashed Potatoes!
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Other hearty dinners to try:
Here’s the printable:
Country Meatloaf
Equipment
- a large mixing bowl
- A lightly-greased 9x5-inch loaf pan
Ingredients
The meatloaf mixture:
- 2 lbs. lean ground beef
- 1.5 cups Panko bread crumbs unseasoned; gluten-free panko will work
- 1/2 cup barbecue sauce
- 3 large carrots grated or pureed
- 1 medium-small onion grated or pureed
- 2 large eggs
- 1 teaspoon garlic powder
- 1/2 cup Parmesan cheese grated
- 1/4 cup minced parsley fresh or dried
- 3/4 teaspoon kosher salt
For topping the loaf:
- 6 ounces tomato paste plain
- 3 strips center-cut bacon or, use regular-cut bacon
Instructions
- Center the oven rack; preheat the oven to 350°F. Thoroughly combine the loaf ingredients in a large bowl. Transfer the mixture to a lightly-greased 9x5 loaf pan, and pack well. Top with the tomato paste and 3 strips of bacon.
- Bake in the preheated oven until the center of the loaf registers 160°F when tested with a digital thermometer -- about 75 minutes. Let the loaf rest for 15-20 minutes, and then tilt the pan to drain off excess fat.
- Slice and enjoy with your favorite vegetable sides. Leftover meatloaf is terrific for sandwiches!
Amy says
Suddenly starving!
Kevin Lee Jacobs says
Hi Amy — Me too!
Linda DeVona says
Look forward to trying your meatloaf recipe soon! Sometimes when I bake the Brussels sprouts with oil, I add dried, oiled cranberries, too, just for a pop of color. Question- do you microwave the potato flake mixture without a covering? Thanks for your recipes!
Kevin Lee Jacobs says
Hi Linda – As shown in the video, I cover the potato mixture with cling film, then microwave for exactly 6 minutes. Works like a charm!
Donna Whitley says
The meatloaf looks grand. I have not used grated carrots before. It looks like a good addition. Can dry oatmeal be substituted for the panko? If so, how much?
Kevin Lee Jacobs says
Hi Donna – Any plain, fresh or dried bread crumbs will work in this meatloaf. Not sure about oatmeal.
Chris says
I just love meatloaf and mashed potatoes. I grew up on a dairy farm where we had our own meat – always tasted better than any other meatloaf i ever had elsewhere.
I sometimes use oatmeal as a substitute for breadcrumbs ( or dry saltine crackers also ) , whatever on hand.
*** One addition to the directions is to place a foil-lined baking sheet on the rack under the meatloaf. If your meatloaf is juicy, or the tomato on top is juicy, there will be the inevitable overdrips. This was one of my husband’s and my earliest ( and very few ) arguments in our marriage. I did most of the cooking back then, and I was raised on using a drip pan. My husband was not. I once made scalloped potatoes and ham, and without my knowledge, he had removed the drip pan ( no oven light back in those days.) 20 minutes after I put it in the oven, our little apartment was filled with blue smoke from drippings hitting the heating coils. Happy wife – happy life, so my way prevailed. As he has increasingly done more cooking after he retired., he sees the wisdom of a drip pan. This goes for apple or berry pies and lasagna also. But I think of the drip pan fiasco every time I make meatloaf !!
carol champeau says
That looks delicious and I can’t wait to make it. Also the brussel sprouts
Chris Mergener says
Hi Kevin, I made meatloaf last week-haven’t made it in years and I don’t know why. It is so good and filling. I am with you on the gloves. I wear them too.
Fern says
The ingredient content of your Country Meal Meatloaf was unlike any I had seen b/f. So, I thought I’d give it a try for Sunday Dinner. When my husband inquired as to what I was making; I said it was going to be a surprise (actually, for me too b/c I really wasn’t sure about all those carrots in the recipe… but oh well). Roasted parmesan butternut squash/potatoes with savoury sweet ‘n’ sour green beans accompanied the entre.
The Meatloaf was a real hit with both my husband and my brother who joined us for dinner. The consensus was that this was the” best meatloaf recipe we had ever tasted”. It really was a surprise. I will definitely be making this recipe again. I wonder if this redipe would make into good hamburgers for barbequing – will give this a try.
Debbie says
Hi Kevin
Your recipe sounds great but you stopped me at the tomato paste. I have always used ketchup and/or bbq sauce. Seems like the paste would be too thick and strong a flavor. Does the bacon cut it?
Kevin Lee Jacobs says
Hi Chris – Thanks for the tips!
Hi Fern – Your dinner sounds wonderful. I’m so glad you enjoyed the meatloaf!
Hi Debbie – My mother always topped her meatloaves with ketchup. I prefer the naturally-sweet flavor of tomato paste.
GinaG says
Kevin – made this last night for dinner, it was FABULOUS!! We don’t like carrots so I chopped up red and orange bell peppers instead. Served with mashed potatoes, it got a big thumbs up from my crew!! Thx for sharing!
Kevin Lee Jacobs says
Hi Gina – Chopped colorful bell peppers are a great sub for carrots. I’m so glad you enjoyed this loaf!