Texas Meat Loaf
A moist, flavorful vintage Texas Meat Loaf made with ground chuck, soaked bread, tomato juice, onion, and topped with bacon. This old-fashioned comfort food is easy to make and perfect for family dinners.
Texas Meat Loaf
Ingredients
- 2 lb ground chuck
- 1 cup tomato juice
- 1 very large onion, chopped
- 2–3 slices lean bacon, chopped
- Italian bread crumbs (for topping)
- 3 slices whole wheat bread
- Black pepper, to taste
Instructions
- Preheat oven to 350°F.
- Run cold water over the bread slices, then squeeze out excess water.
- In a large bowl, combine soaked bread with ground chuck and chopped onion.
- Pour tomato juice over the mixture and mix thoroughly. Season with black pepper.
- Form into a round loaf and place in a large, deep pan (an iron skillet works well).
- Sprinkle bread crumbs over the top and scatter chopped bacon over the loaf.
- Add about ½ inch of water to the pan. Cover and bake at 350°F for 1 hour.
- Uncover and bake 30 minutes more to brown the top.
- Transfer meat loaf to a platter. Make gravy from the pan drippings (Gravy Master optional for darker color).
Serves: 6 to 8
FAQ
Why soak bread in water for meat loaf?
Soaked bread helps bind the loaf and keeps it moist, especially with leaner ground beef.
Do I really need to add water to the pan?
Yes — it helps prevent sticking and keeps the meat loaf moist while baking covered.
Can I bake this in a loaf pan instead of a skillet?
Yes. A deep skillet is traditional, but a standard loaf pan works fine — just drain any excess fat.
How do I know when the meat loaf is done?
It should be hot throughout and slice cleanly. Use a thermometer and aim for 160°F in the center.