All-American Meat Loaf Recipe

All-American Meat Loaf Recipe photo by Taste of Home

There are loads of variations on meat loaf, but my family loves it when I keep to this stick-to-your-ribs version. —Margie Williams, Mt. Juliet, TN

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All-American Meat Loaf Recipe

Yield: 16 Servings

30 50 80

1 large green pepper, chopped
1 large onion, chopped
2 teaspoons olive oil
4 garlic cloves, minced
2 eggs, lightly beaten
1 cup 2% milk
6 slices bread, cubed
1-1/2 cups (6 ounces) shredded cheddar cheese
2-1/4 teaspoons dried rosemary, crushed
2 teaspoons salt
1 teaspoon pepper
2 pounds lean ground beef (90% lean)
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With Johnsonville Italian Sausage.
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1 pound ground pork
1-1/2 cups ketchup
1/4 cup packed brown sugar
2 teaspoons cider vinegar

Saute green pepper and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer. Transfer to a large bowl; cool to room temperature.
Add the eggs, milk, bread, cheese, rosemary, salt and pepper. Crumble beef and pork over mixture and mix well.
Pat into two greased 9-in. x 5-in. loaf pans. Combine ketchup, brown sugar and vinegar in a small bowl. Spread over tops. Cover and freeze one meat loaf for up to 3 months.
Bake the remaining loaf, uncovered, at 350° for 50-55 minutes until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing.
To use frozen meat loaf: Bake frozen meat loaf as directed, increasing time to 1-1/4 to 1-1/2 hours. Yield: 2 loaves (8 servings each).