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All-American Meat Loaf

All-American Meat Loaf
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
16 ServingsPrep: 30 min. Bake: 50 min. + standing

Ingredients

  • 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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  • 1 pound ground pork
  • 1-1/2 cups ketchup
  • 1/4 cup packed brown sugar
  • 2 teaspoons cider vinegar

Directions

  • 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.
© Taste of Home 2013

2 of 2

All-American Meat Loaf (continued)

Directions (continued)

  • 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).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
© Taste of Home 2013