All-American Meat Loaf Recipe
All-American Meat Loaf Recipe photo by Taste of Home

All-American Meat Loaf Recipe

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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, Tennessee
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + standing
MAKES: 16 servings

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

Directions

  1. 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.
  2. Add the eggs, milk, bread, cheese, rosemary, salt and pepper. Crumble beef and pork over mixture and mix well.
  3. 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.
  4. Bake the remaining loaf, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°. Let stand 10 minutes before slicing.
  5. 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).
Originally published as All-American Meat Loaf in Simple & Delicious April/May 2013, p18

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Reviews for All-American Meat Loaf

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Aug. 22, 2014

This was delicious. Usually my husband will not eat leftovers but he has eaten this twice since I made it.

MY REVIEW
Reviewed Aug. 16, 2014

This is a good meatloaf recipe. I make and freeze these for my husband (I am vegan). The only thing I do different is sub red pepper for the green (preference), use a bit less milk and I make small individual meat loaves. I buy those small disposable aluminum pans, shape and place the meat in them, then wrap well with plastic wrap, then freezer paper and seal tightly. I mark the item, date and also the directions for baking. (They do take a little less time to bake because of small size). It is so simple to pull one from freezer, thaw and bake. With a couple of side dishes he has one of his favorite meals, all fall and winter long.

MY REVIEW
Reviewed May. 20, 2013

I thought this recipe was way to wet for my tastes. I like a more firm meat loaf. The taste was just ok as well. There are better meat loaf recipes out there. I wouldn't make this one again.

MY REVIEW
Reviewed Apr. 27, 2013

I loved it, and it was easy to make.

MY REVIEW
Reviewed Mar. 26, 2013

Excellent taste and moist!

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