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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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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. âMargie Williams, Mt. Juliet, TN 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 |
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).
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