SERVE UP SOME COMFORT

Pioneer Woman Ree Drummond shares must-try recipes from her new step-by-step cookbook

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Meatloaf, Mastered

Ree wraps her meatloaf in bacon before adding a tangy topping—an irresistible take on a cozy classic

6 slices good store-bought white bread

1 cup whole milk

2 lbs. ground beef (85/15)

4 large eggs

1 heaping cup freshly grated Parmesan

½ cup minced flat-leaf parsley

2 tsp. ground black pepper

¾ tsp. kosher salt

1½ tsp. seasoned salt

10 slices bacon, with 1 inch trimmed off ends (save pieces for later use!)

¾ cup ketchup

6 Tbs. brown sugar

1 tsp. dry mustard

2-3 dashes Worcestershire sauce

2-3 dashes hot sauce, or more to taste

Heat oven to 375°F. Line a pan with foil; set a rack in pan. Make meatloaf: Place bread in bowl and pour milk on top. Set aside for a few min. for bread to absorb milk. In large bowl, combine beef, eggs, Parmesan, parsley, pepper, kosher salt and seasoned salt. Smash up bread to ensure it's moistened, add to bowl with meat and mash up mixture until mixed. Place in prepared pan; form into a 12 x 5-inch loaf. Place a piece of bacon on the end of meatloaf, tucking ends of bacon underneath meatloaf. Repeat with rest of bacon. Tuck sides in a bit more so that bacon is taut. Bake for 55 min.

While meatloaf is in the oven, make topping and sauce—the best part! In small bowl, combine ketchup, brown sugar, mustard, Worcestershire and hot sauce. Stir until combined and give it a taste. Add more hot sauce if you want!

Remove loaf when 55 min. is up. Spread on two-thirds sauce, brushing some on sides. You want it thick on top of loaf. Bake loaf until internal temp. reaches 160-165°F, 20 to 25 min. Sauce should still look thick on top and caramelized around edges. Let loaf rest for 10 min., then slice it and serve it with remaining sauce.

Scalloped Potatoes with Ham