Meatloaf, Homegrown Tomatoes and G Beans and Broccoli
This is not my mother’s meat loaf which was usually a mushy mess that crumbled on our plates and was somewhere between stewey taco meat and Hamburger Helper without the noodles. It tasted good, but you couldn’t make a meat loaf sandwich with the leftovers. Our friend, Jack, asked if I would share this recipe and so I am because he quipped, “Meatloaf ain’t meatloaf, unless you can put it on bread and make a sandwich the next day!” I concur, and this is a healthier version of the tried and true and sometimes dreaded MEATLOAF…(just sounds wrong…lol).
2 Tablespoons Cooking Oil
1 1/2 Cups Chopped Onion
1 Cup Chopped Bell Pepper
2 Pounds Ground Beef, 85% Lean
1 Cup Rolled Oats
2 Eggs, Beaten
1 Can Tomato Sauce, Eight Ounces
2 Teaspoons Salt
1 Teaspoon Fresh Ground Black Pepper
Saute onion and bell pepper in cooking oil until translucent. Preheat oven to 350 degrees while cooking. In a large bowl mix all ingredients except ketchup and then add cooked onions and peppers, stirring throughout. Spray cooking spray into three loaf pans. Add meatloaf mixture and pat down. Bake for one hour. Drain excess juices. Add ketchup to top of loaves and return to cook in oven for ten minutes.
P.S. This recipe was adapted from my favorite cookbook, Jan Karon’s “Mitford Cookbook & Kitchen Reader”.