Meatloaf Madness & Family Traditions

Meatloaf is the ultimate easy to make comfort food dinner, and an adventure in family history. Chances are your meatloaf recipe came from your family, but sometimes the memory of it was that it was dry, hard, chewy or tasteless. Meatloaf is a blank canvas to take on new flavors and make it your own. Meat lovers rejoice – Peter’s recipe, although originally passed down to him from his mother, has been updated to guarantee that it will come out perfectly juicy every time. All dreams come true when eating a thick slice of this meatloaf alongside some fluffy mashed potatoes and homemade mushroom gravy.

I want to hear what everyone puts in their meatloaf. Everyone please list in the comments section what you put in your meatloaf and let’s compile a community recipe. If we get enough recipes and I can combine them, then we will film a new episode called “Community Meatloaf” – #whatsinyourmeatloaf

Meatloaf Recipe
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2 pounds ground meat (beef, lamb, pork, veal, combos or prepackaged meatloaf mix)
1 – 15 ounce can diced fire roasted tomatoes, drained
1 medium onion sliced
1/2 green bell peppers diced small
1/2 teaspoon dried thyme
1 tablespoon Worcestershire sauce
2 cloves of garlic, minced
1/2 cup seasoned bread crumbs (add more if needed, no more than 1/4 cup)
2 eggs, beaten
Salt & pepper
2 tablespoons olive oil
Cooking spray

In a frying pan, combine olive oil, onion, bell pepper, salt & pepper. Cook on medium heat until vegetables are softened. Set aside too cool. Preheat the oven to 350 degrees (325 if you’re glazing).

In a large bowl, combine all ingredients and mix well. If the mixture is too wet, add more breadcrumbs, but no more than 1/4 cup more.

Put the mixture on a sheet pan that has been sprayed with cooking spray and form into a loaf shape. At this point, you could add a glaze to the top – ketchup, BBQ sauce, etc. (I prefer my plain) Bake at 350 degrees (325 if glazing) for 30-45 minutes or until it reaches an internal temperature of 160 degrees. Remove from oven, tent loosely with foil and allow to rest for 15 minutes before serving. When serving, slice into thick slices.

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