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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, Tennessee
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 ground beef
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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

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.
  • Preheat oven to 350°. Add eggs, milk, bread, cheese, rosemary,
  • salt and pepper to sauteed vegetables. Crumble beef and pork over
  • mixture and mix well.

2 of 2

All-American Meat Loaf (continued)

Directions (continued)

  • Pat into two greased 9x5-in. loaf pans. Combine ketchup, brown sugar
  • and vinegar in a small bowl. Spread over tops.
  • Bake, uncovered, 50-55 minutes or until no pink remains and a
  • thermometer reads 160°. Let stand 10 minutes before slicing.
  • Yield: 2 loaves (8 servings each).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.