Pioneer Woman Meatloaf

The Pioneer Woman Cooks
1 C milk
6 bread slices
2 lbs ground beef
1 C grated Parmesan cheese
1 tsp salt
1/4 tsp seasoned salt, such as Lawry’s
freshly ground black pepper
1/4 to 1/2 C minced flat-leaf parsley
4 eggs, beaten
8-12 thin bacon slices
Tomato Gravy
1 1/2 C ketchup
6 Tbsp brown sugar
1 tsp dry mustard
Dash or two of hot sauce – more if you like heat
Preheat oven to 350 degrees
Pour the milk over the bread and allow it to soak in or several minutes.
Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper and parsley in a large mixing bowl. Pour in the eggs
With clean hands, mix the ingredients until combined well.
Form the mixture into a loaf shape and place on a broiler pan, this will allow the fat from the meat to drain. Line the bottom of the pan with foil to make clean up easier.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the tomato gravy. Pour the ketchup into a small bowl, add brown sugar and dry mustard and splash of hot sauce.
Stir the mixture until well combined. Pour one third of the tomato gravy over the top of the meatloaf. Bake for 45 minutes, then pour another one third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes. Serve with the remaining tomato gravy on the side as a dipping sauce.