Meatloaf

This my standard meatloaf recipe and there’s not a lot to say about it.  It is just so hearty and good.   You can easily switch up or add other vegetables to it if you want to sneak them into a meal.  Chopped spinach and shredded carrots are some suggestions that come to mind.  Just saute them with the onion and peppers.

The only tip I have to add is that it is imperative to chop the onion, peppers, and garlic as fine as you possibly can.  If you leave them as big chunks, the loaf will have the tendency to fall apart, especially while slicing.  So, the smaller mince/chop the better to have it hold together.

Meatloaf:

1 tsp oil

1 small onion, finely chopped or grated

1/2 green bell pepper, very finely chopped

3 cloves of garlic, minced or grated

1 pound ground beef

1/2 cup {+/-} bread crumbs {or one sleeve of crackers such as Ritz, finely crushed}

1 egg

salt and lots of cracked black pepper

1 tsp Worcestershire sauce or more to taste

glaze:

1/4 cup ketchup

1.5 tablespoons honey

splash Worcestershire sauce

1 tsp {or less} Sriracha hot sauce

Directions

In a skillet, saute the onions, peppers, and garlic in the oil until tender.  Set aside to cool.

Mix the glaze together and set aside.

Preheat oven to 350 degrees.

In a large bowl, mix the ground beef, egg, s & p, ketchup, bread crumbs, and Worcestershire sauce together.  Then add the cooled sautéed veggies.  Once, thoroughly combined, shape into loaf in a baking dish.  Cover with glaze.

Bake for 45-55 minutes or until done.  Let Rest 10 minutes before slicing.

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