All-American Meat Loaf
There are many variations on meat loaf, but my family loves this stick-to-your-ribs version. —Margie Williams, Mount Juliet, Tennessee
Ingredients
- 1 large green pepper, chopped
- 1 large onion, chopped
- 2 teaspoons olive oil
- 4 garlic cloves, minced
- 2 large eggs, lightly beaten
- 1 cup 2% milk
- 6 slices bread, cubed
- 1-1/2 cups shredded cheddar cheese
- 2-1/4 teaspoons dried rosemary, crushed
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 pounds lean ground beef (90% lean)
- 1 pound ground pork
- 1-1/2 cups ketchup
- 1/4 cup packed brown sugar
- 2 teaspoons cider vinegar
Reviews
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This made a very tasty, firm meatloaf. We ate one and put the other in the freezer. Can't wait to have it again!
I'm not a big fan of meatloaf, but this recipe may change my mind!
This is a great meatloaf! The addition of fresh bread cubes instead of bread crumbs makes the meatloaf very moist and the sauteed onions, peppers, garlic and shredded cheddar add lots of flavor. I'm not a fan of rosemary, so used dried parsley instead and used about 2 1/2 lbs of ground beef without the sausage but kept everything else the same. Everyone loved this. I think this is one of the best meatloaf recipes I've made......and I've made many! A keeper!
I use this recipe often. I like the use of bread instead of bread crumbs. The ketchup, vinegar, brown sugar mixture for the top is very tasty. I use an Italian seasoning instead of the rosemary. It takes a while longer for mine to reach desired temperature. A good hearty meatloaf.
I've been making meatloaf for years, but it was never as delicious as this recipe's is.
Turned out fantastic, thank you! Froze half the mixture and got two meals and lunches out of all of it!
This was delicious. Usually my husband will not eat leftovers but he has eaten this twice since I made it.
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.
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.