Tuesday, July 10, 2007

My Family's Favorite Meatloaf

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.

Tomato Topping:
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°.


"My Little Wonders" said...

MMMMMMM...that looks so yummy, I think I mat have too try that soon. My kids love meatloaf!!
Blessings Lori

Homeschooling Momma said...

I agree, it does look yummy! I tried to make a meatloaf once - it was disgusting! I'm thinking I should give yours a try though :o) Tonya

Michelle said...

Thanks guys! I realize it looks like a lot of ingredients, but it's pretty common pantry stuff (at least here). I would say it's definitely a southern meatloaf. Kinda...tender? The next day it slices pretty well for sandwiches though. :)

If you end up trying it, let me know.

Anonymous said...

Oh la la Michelle, looks wonderful! My meatloaf never ever turns out the same..guess it's cause I don't really have a recipe,lol.

Michelle said...

LOL Beth! I never had a recipe either! And then I finally put this together and my husband said "this is it! don't deviate anymore".


Sharon said...

That meatloaf looks great! I may try it this week. Maybe even tonight!

MessyJessy said...

Yum! This looks similar to one my mother-in-law makes.

Mama Russell said...

Oh, this looks so yummy. I especially love all of the cheese. I will have to try this for sure. Thank you for sharing the recipe!