Meatloaf = comfort food. And while I usually think of this dish as a fall or winter meal, it’s just as tasty when it’s warm outside. It’s even better (and perhaps more seasonally appropriate) the next day as cold slices on sandwich bread. I was able to use parsley from my garden, and soon I’ll be able to use my own peppers too!
Occasionally, I’ll substitute oatmeal for breadcrumbs, which creates a chunkier texture. Also, I place slices of red pepper on the top of the loaf before baking, though this is more for aesthetics than anything else. If you don’t like red pepper, you could substitute any sweet pepper.
based on my mom’s recipe
serves 4-6
pad of butter
1/2 medium onion, finely chopped
1 lb 8% fat Laura’s Lean ground beef
1 red bell pepper, finely chopped
3/4 cup italian breadcrumbs
1/3 cup chili sauce
1/3 cup ketchup
1 egg
a few sprigs of fresh Parsley, finely chopped
pinch of cumin
pinch of mustard powder
pinch of salt
a few turns of fresh ground pepper
to make your meatloaf:
*preheat oven to 350
*with dutch oven over medium to high heat, saute' onions in butter for a few minutes
*meanwhile, chop red pepper and combine with beef, breadcrumbs, chili sauce, ketchup, egg, and seasonings in a large mixing bowl
*remove onions with a slotted spoon and place them in the bowl with the meat
*mix everything well with your hands
*create a loaf shape (like a football) and place in the dutch oven (or spread into a loaf pan)
*lightly drizzle the top of the loaf with ketchup
*bake covered for an hour, uncover the last few minutes of baking
serving suggestion:
serve with butter rolls, potatoes, greens, and of course ketchup!
