The first recipe I updated was my mom’s – King Midas Meat Loaf. There’s no particular reason I started here other than we are in the middle of a cold snap in south Florida. And when the weather gets cold, I want comfort food. I ask you, what defines comfort food more than meatloaf? Especially one that you grew up with.
I’ve made this recipe a fair amount over the years, and I’ve tweaked it a little more every time. But it wasn’t until I sat down and read through the original recipe on Sunday that I realized how much I have changed it over the years.
The Liquid Smoke was the first thing to go. I really don’t even know why Mama added that to the recipe. She hated Liquid Smoke, so she never put it in there.
I’ve done away with a lot of the salt and increased the fresh vegetables and spices instead. (I never realized there was SO MUCH SALT!)
I left out the celery stuffed with Velveeta (although I suspect that’s where this meatloaf got it’s name). It really is an unnecessary step. And let’s face it, nobody has time for unnecessary steps these days!
I also realized she used flour instead of breadcrumbs (which I left alone), but I think you could probably change that out if you wanted. Then I started thinking about it. We never had bread crumbs! Recipes that I would normally, today, make with bread crumbs were all made with flour or crushed up crackers. (Nanny used to say soda crackers, which I guess makes perfect sense when you realize the baking soda is what makes them so light and crisp in the first place.)
Over the last couple of years, I’ve developed a real distaste for dried chili powder. Actually, for most dried herbs and spices. I’ve started making my own from fresh ingredients, which thankfully are available nearly year round down here. I just make up a batch and freeze it in whatever quantity I think I’ll need (1 teaspoon, 1 Tablespoon). It makes it easy to just pop out and throw into whatever you are making. I do realize that everyone is not like me, and some people like chili powder just fine, so I’ve left the dried chili powder but included the option for fresh chili paste.
We discovered a long time ago that this recipe makes a big meatloaf! And since there are only 3 of us, I started dividing the meatloaf mixture and making two. I freeze one for later. It still makes enough for us to have for supper with plenty of leftovers for lunch as well.
I’ve tinkered with the way Mama cooked it too. There’s no need to wrap it in foil and then cover it in foil. That just makes a gross mess in the bottom! We bake it straight on a broiler pan (you know, the one that comes with your oven that you always wonder what to do with) with foil over the top and then uncover it to let it brown. The result is a meatloaf that is really flavorful, tender, and juicy.
How to make meatloaf
The great thing about meatloaf is how easy it is to make!
You dump everything but the bacon into a bowl and mix it up. Yep. It really is that easy! It’ll take 10-15 minutes to chop the vegetables and gather all your ingredients together. And another 5 minutes or so to mix it and form it into a loaf (or 2) and wrap it in bacon.
After that, cover it in foil, put it in the oven at 350 degrees and let it bake for an hour. Take the foil off and continue cooking until the bacon is brown and crispy. That should take another 15-20 minutes. Once you remove it from the oven, don’t forget to let it rest for a few minutes before cutting it.
How long do I cook meatloaf?
How long you cook your meatloaf really depends on how big your loaf is. If you are making small individual loaves like you see on cooking competitions, it won’t take nearly the amount of time it will if you are cooking one large enough to serve 10 people. An average-size meatloaf, like in this recipe, will take about 1 hour and 20 minutes to 1 hour and 30 minutes.
Can meatloaf be frozen?
Yes! Like I said above, this meatloaf recipe makes a big meatloaf – way too much for 3 people. So we divide it in two or sometimes even in three separate loaves. Go on and wrap them in bacon, and then wrap them ones you want to freeze in heavy duty foil and store them in a zip top freezer bag. Don’t forget to label it! When you are ready to cook it, thaw the meatloaf and bake according to directions.
When you make this King Midas Meatloaf recipe, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #MSDHospitality.
King Midas Meatloaf
- 3 pounds ground chuck
- ½ cup self-rising flour
- ½ cup milk
- 2 large eggs
- 2 Tablespoons Worcestershire
- ½ cup chopped celery
- 1 cup chopped onion
- ½ cup chopped green bell pepper
- 2 teaspoons minced garlic
- 1-1/2 teaspoons salt
- ½ teaspoon pepper
- ½ Tablespoon chili paste
- 6-8 slices bacon
- Preheat oven to 350 degrees.
- Put ground chuck, flour, milk, eggs, Worcestershire, celery, onion, bell pepper, garlic, salt, pepper, and chili powder (or paste) in a large bowl and mix thoroughly.
- Form into a loaf shape (or 2).
- Lay bacon strips out on broiler pan.
- Place meatloaf on top of bacon strips.
- Wrap the bacon strips up over the top of the meatloaf.
- Cover pan tightly with heavy duty foil.
- Bake for 1 hour.
- Remove foil and continue to bake for 30 to 40 minutes, until bacon is browned and crisp.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.