As any meatloaf, it’s best the day of but makes great leftovers, if there are any. The veggies and panko keep this juicy and full of flavor, while the bacon and BBQ make it special.
A few notes about recipe and technique.
Carrot note – sometimes all I have is shredded carrots, or baby carrots… don’t feel like you have to get anything new.
Seasoning note – I adore the Salt Sisters. I have used their Mediterranean rub, Tuscan farmhouse blend and smokey BBQ rub in the recipe. You can’t go wrong with them.
Mixing note: I said it but I’ll say it again – don’t over mix it! Just fold gently otherwise it will affect the texture.
No loaf pan: Despite loaf being in the name I recommend skipping the loaf pan. I’m pretty sure sitting in it’s own slop while it bakes is what turns it into a grey glob, instead of baking it just kinda boils. No one wants boiled meat.