I've been meaning to put this up for a while. I think I could literally make this meatloaf every single week and have no complaints.
Recipe follows pics.
You start out with bell pepper and onion. I only had a small bell pepper from the garden. It worked out fine. Just throw in as much as you have/want. This is probably about 3/4 cup of bell pepper and 2 or 2 ½ cup onion. I like it chopped fairly small.
Dump it into a big mixing bowl with about a cup of Parmesan Cheese.
I add basil, parsley, oregano, and chopped garlic. I don't measure, but if I had to measure I'd say roughly a tablespoon of each spice and 2 T of garlic. I also add a big splash of something wet. I like a seasoning called Allegro. But Worcestershire is fine too. (A big splash equals about 2 T I would estimate.)
Spray a baking dish. This one is odd sized. About 9 X 11. Any size will do. It just changes the cooking time if the meatloaf is thicker.
Add a good squeeze of some type of mustard.
A big squeeze of ketchup (maybe 1/2 cup).
A couple of eggs.
A couple of cups of breadcrumbs.
Appr. 2 lbs. of your favorite hamburger meat. Note: I really don't think the leanest works well in meatloaf. We use ground chuck.
Appr. 1½ C shredded Cheddar cheese.
Mix it up GENTLY.
This makes such a HUGE difference in the finished product. If you don't want it dense and heavy, mix it gently. Then gently shape it into your sprayed pan. (Excuse the gloves. I just have to.)
In another small bowl, pour in 8oz or so of tomato sauce and about ½ cup ketchup.
Add a big splash (appr. 2 T) vinegar.
Add in about 1/4 cup of sweetener (here I'm using Splenda)
Mix it all into a nice sauce.
Drench the uncooked meatloaf with this yummy sauce.
And after a mere 75 (or so) minutes, you have your finished meatloaf.
Preheat oven to 375°
1 Large Chopped Bell Pepper
1 Large Chopped Onion
1 Cup Parmesan Cheese
1 T Dried Basil
1 T Dried Oregano
1 T Dried Parsley Flakes
2 T Chopped Garlic
2 T Allegro or Worcestershire Sauce
2 T Mustard
½ Cup Ketchup
2 Large Eggs
2 Cups Breadcrumbs
2 lb Ground Chuck
1½ Cup Shredded Cheddar Cheese
Gently mix all of this together and pat it into a prepared dish.
8 oz. Tomato Sauce
½ Cup Ketchup
2 T Vinegar
¼ Cup Sweetener (Sugar/Splenda)
Mix well and top the raw meatloaf. Cook meatloaf uncovered for approximately 75 minutes or until the meat reaches an internal temp of 165°.