I love Meat Loaf. It was one of my favorite meals when I was a child; and still is as an adult.. The day you make it, the Meat Loaf is hot and moist and perfect with mashed potatoes. The next day the meat has chilled and consolidated. It’s perfect between two slices of rye bread slathered with catsup, lettuce and tomato. YUM!
Hint: I always keep one or two pounds of chopped meat in my freezer. I like knowing that I can make a meat sauce, burgers or meatballs on a whim. Chopped meat takes a long time to defrost. Remember to take it out of the freezer early in the morning to give it time to fully defrost by late afternoon.
For another meat loaf recipe click on the link for Mini Meat Loaves .
Prep time: 15 minutes
Meat Loaf
By Published: May 13, 2014
Yield:
- 6-8 Servings
Ingredients
- 2 pounds Chopped Meat
- 1 large onion peeled and minced
- 1 large pepper-red, yellow, orange chopped- optional
- 2 large eggs beaten lightly
- 1/4 cup catsup
- 1/3 cup water
- 1/2 cup Unflavored, Non-dairy Bread Crumbs use matzah meal for Passover
- 1 teaspoon Ground Black Pepper
Equipment
- 1 medium mixing bowl
- 1 small roasting pan
- aluminum foil
- 2 spatulas
Directions
- Preheat oven to: 375° F.
- Mix chopped meat with all remaining ingredients. Pour mixture into roasting pan and gently shape into a rectangle. Don't pack the meat too tightly or meat loaf will be heavy.
- Cover loaf with foil and bake for 30-40 minutes. Uncover pan and finishing roasting another 15 minutes. Remove pan from oven.Scrape away any fat that has formed around the finished loaf. Carefully, using two spatulas, lift meat loaf out of the pan and on to a serving dish. Serve whole or sliced with a green vegetable and baked/mashed potatoes.
