Main Dishes:

Doris's Meatloaf

Comment on this recipe

"Meatloaf recipe plans on leftovers."

Ingredients

2 to 2-1/2 pounds ground beef
1 onion, peeled and finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 red bell pepper, seeded and finely chopped
1/2 cup bread crumbs
2 cloves garlic, chopped
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1/2 teaspoon crushed red pepper
1-1/2 teaspoons salt
1 teaspoon pepper
2 tablespoons Worcestershire or steak sauce

Meatloaf Topping (recipe follows)
2 eggs, lightly beaten
1-1/2 cups tomato paste
1/4 cup brown sugar
1/2 teaspoon crushed red pepper
Salt and pepper, to taste

Instructions

Mix meat, onion, bell peppers, bread crumbs, all the seasonings, Worcestershire or steak sauce and 2 tablespoons of the Meatloaf Topping.

Add eggs and shape mixture into a loaf. (If meatloaf is too wet or loose, additional bread crumbs may be added).

To serve conventionally, bake at 350 degrees for 30 to 45 minutes or until top is golden brown, then spread with remaining Meatloaf Topping and continue baking for 15 minutes or until a meat thermometer inserted in the middle of the loaf reaches 160 degrees. Serves 4 to 6.

TOPPING:

Whisk together well all the topping ingredients. Reserve 2 tablespoons.

To grill for sandwiches: Reduce the first cooking time to 30 minutes, top with the meatloaf topping and continue cooking until the thermometer registers 145 degrees. Chill loaf immediately. When firm, cut into slices as needed and grill in a little olive oil until done and golden on both sides. Makes about 8 sandwiches.

Doris Pells
Rock Island