Marion'S Meat Loaf
A hearty meatloaf combining beef and pork with flavorful herbs and V-8 juice, topped with bacon for a savory, crowd-pleasing meal suitable for family dinners.
Ingredients
Instructions
- Combine ground meat, chopped onion, parsley, bread crumbs, eggs, flour, salt, pepper, oregano, thyme, and V-8 spicy in a mixing bowl.
- Mix the ingredients thoroughly until well combined.
- Form the mixture into a loaf shape or place in an ungreased loaf pan.
- Lay bacon strips on top of the meatloaf.
- Bake at 350°F (175°C) for 1 hour and 30 minutes until cooked through and bacon is crisp.
Tips & Substitutions
For a flavorful twist, consider adding diced bell peppers or garlic to the meat mixture. If you prefer a leaner option, use ground turkey or chicken instead of beef or pork. You can also substitute the V-8 spicy with tomato sauce or ketchup for a milder flavor. For added moisture, try adding a splash of Worcestershire sauce.
Serving Suggestions
Serve Marion's Meat Loaf with a side of creamy mashed potatoes and steamed vegetables for a comforting meal. This dish also pairs beautifully with Joyce M.'s Baked Beans for a hearty flavor combination. Consider topping with a tangy barbecue sauce or ketchup before serving for an extra kick.
Storage & Reheating
Leftover meatloaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, slice the meatloaf and place it in a microwave-safe dish, covering it with a damp paper towel to retain moisture. Heat in 30-second intervals until warmed through, or bake in the oven at 350°F until hot.
Nutrition & Diet Analysis (per serving)
Each serving of Marion'S Meat Loaf contains roughly 744 calories, with 25g protein, 171g carbohydrates, and 17g fat. It is an excellent source of dietary fiber (349% of the Daily Value), iron (222% of the Daily Value), and calcium (154% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1443mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this meatloaf ahead of time?
Yes, you can prepare the meatloaf mixture and shape it into a loaf up to a day in advance. Cover it tightly with plastic wrap and refrigerate. When you're ready to bake, simply remove it from the fridge and bake as directed, adding a few extra minutes to the cooking time if it's cold from the refrigerator.
What can I use instead of breadcrumbs?
If you don't have breadcrumbs, you can substitute with crushed crackers, oats, or even cooked rice. These alternatives will help bind the meatloaf while adding different textures and flavors. Just be mindful of the moisture content; you may need to adjust the egg quantity slightly.
How can I tell when the meatloaf is done cooking?
The best way to check if the meatloaf is fully cooked is to use a meat thermometer. It should register at least 160°F (70°C) at the center. Additionally, the meatloaf should be firm to the touch and juices should run clear. Allow it to rest for 10 minutes before slicing for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).