Comfort Food Meatloaf

Meatloaf is one of my favorite dishes, whether I prepare it or my mother prepares it. I've always used green peppers when I make it, but I didn't have any one day, so I used yellow peppers. I LOVED the difference, and I will from now on use yellow peppers to make my meatloaf.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Servings: 6

Course: Main Course

Cuisine: American

Calories: 410

Ingredients Method Nutrition Notes

Ingredients

2 pounds ground beef (lean)
¼ cup chopped onion
¼ cup chopped yellow pepper (can substitute green)
1 egg
¼ cup tomato ketchup or tomato sauce
1 teaspoon Kosher or sea salt
½ teaspoon fresh ground black pepper
½ teaspoon dry basil
breadcrumbs as needed (I used Italian flavored)

Method

Chop the onion and pepper fine.
Preheat oven to 400°F.
Place the meat in a bowl.
Add all of the ingredients except the bread crumbs.
Mix well. I use my hands. I cannot get meatloaf mixed well with a spoon. Just stick your hand down in there and go at it. When it's well mixed, it's going to be wet.
Add the bread crumbs just a few tablespoons at a time until you have a firmer, dryer consistency without it being a hard ball. You just want to touch it without it being sticky.
Place in a loaf pan. Cover with aluminum foil.
Bake for 45 minutes. Remove foil and bake for another 15 minutes or so.

Nutrition

Calories: 410kcalCarbohydrates: 4gProtein: 27gFat: 31gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 14gTrans Fat: 2gCholesterol: 135mgSodium: 590mgPotassium: 474mgSugar: 2gVitamin A: 105IUVitamin C: 12mgCalcium: 38mgIron: 3mg

Notes

You can put some ketchup or tomato sauce on the top of the loaf before you bake it. I don't like it that way as much as without, so I left it out of the recipe.

High in niacin, phosphorus, vitamin B6, and vitamin C, and very high in selenium, vitamin B12, and zinc.

Tried this recipe?

Let us know how it was!