This was one of my mother’s go-to meals and for good reason. It’s a quick, simple, filling and a cost-effective red meat dish. I loved the smell of my mother’s house when she made meatloaf. This Sunday, I was once again reminded of the Sunday mornings I spent with my mother, preparing Sunday dinner. Meatloaf seemed to be one of those dishes that made it on the menu quite often.
Eat This With That
Lighten It Up
One of the ways I lighten this dish up is by using oatmeal, instead of bread crumbs or crackers. You can also use egg whites, and reduced fat milk. You can also use tomato sauce instead of ketchup. (see directions below for substitutions). I have made it several ways and have enjoyed it anyway it’s prepared.
If you are not a red meat lover, substitute ground turkey. Turkey breast can be a bit dry so I usually use ground turkey when making meatloaf.
Prep Time: 10 mins
Cook Time: 1 Hours
Yields: 6-8 Servings
- 1 1/2- 2 pounds lean grass-fed ground beef
- 2 Omega3 enriched organic eggs
- 1 cup dry of soft bread crumbs, cracker crumbs or dry bread cubes
- 1 1/4 cups milk
- 1 medium onion, chopped
- 1 large green bell pepper, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoons ground black pepper
- 1/2 teaspoon dry mustard
- 1/4 teaspoon ground sage
- 1 clove garlic, minced
- 1/2 cup organic ketchup (plus 1/4 or the topping)
- Heat oven to 350°F. In large bowl, combine all meatloaf ingredients; mix well. Press mixture in ungreased 8x4-inch loaf pan. (When making 2 lbs or more, I divide the meat loaf into two baking loaves). Bake at 350°F. for 40 minutes.
- Remove meatloaf from oven. Spread 1/4 cup ketchup evenly over top. Return to oven; bake an additional 15 to 20 minutes or until meat thermometer reaches 160°F. and beef is thoroughly cooked. Let stand 10 minutes before serving.