Easy Meatloaf Recipe: Onion and Bell Pepper Blend

Welcome to your next cooking adventure, where simplicity meets deliciousness with an Easy Meatloaf Recipe featuring the delightful combination of onion and bell pepper. Whether you're a kitchen novice or a seasoned cook looking for a quick dinner idea, this meatloaf recipe promises to deliver comfort food at its finest without overwhelming your evening. Let's dive into how you can whip up this classic dish with a twist.

Ingredients

Before you start, gather these ingredients:

• 1 ¹⁄₂ lbs ground beef (or a mix of beef and pork for extra flavor)
• 1 onion, finely chopped
• 1 bell pepper (green, red, or yellow for color), finely chopped
• 2 cloves of garlic, minced
• ³⁄₄ cup bread crumbs
• ¹⁄₂ cup milk
• 1 large egg, lightly beaten
• 1 tsp Worcestershire sauce
• 1 tsp mustard (Dijon or yellow)
• Salt and freshly ground black pepper to taste
• ¹⁄₄ cup ketchup for the topping
• 2 tbsp brown sugar (optional, for the topping)

Preparation Steps

Now, let’s walk through the steps to create this savory meatloaf:

Preheat Your Oven

Begin by preheating your oven to 350°F (175°C).

Mix the Ingredients

In a large bowl:

• Combine the ground beef with finely chopped onion, bell pepper, and minced garlic.
• Add the bread crumbs, milk, egg, Worcestershire sauce, mustard, salt, and pepper.
• Mix thoroughly but gently, ensuring not to overwork the meat. Overmixing can result in a dense, tough meatloaf.

Shape the Meatloaf

Shape the mixture into a loaf. Here are some options:

• Use a loaf pan for even cooking and shape.
• Or, free-form on a lined or greased baking sheet for a rustic presentation.

Create the Glaze

Mix ketchup with brown sugar to create a sweet and tangy glaze for the top of your meatloaf. If you prefer less sweetness, you can omit the sugar or use a barbecue sauce instead.

Bake

Spread the glaze over the top of the meatloaf:

• Place in the preheated oven.
• Bake for approximately 1 hour for a loaf pan or 50-60 minutes for free-form on a baking sheet, or until the internal temperature reaches 160°F (70°C).

Rest

After removing from the oven, let the meatloaf rest for at least 10 minutes. This step helps retain its juices, making your slices tender and flavorful.

Serving Suggestions

This meatloaf is versatile:

• Slice and serve with mashed potatoes and steamed vegetables for a classic comfort meal.
• Create meatloaf sandwiches with crusty bread and perhaps some fresh greens for a hearty lunch.
• Use leftovers to make meatloaf hash or as an ingredient in a shepherd’s pie.

Customizing Your Meatloaf

The beauty of this Easy Meatloaf Recipe is its flexibility:

• Herbs: Add fresh or dried herbs like thyme, rosemary, or parsley for additional flavor.
• Cheese: Incorporate shredded cheese into the mix or sprinkle on top for a cheesy surprise.
• Bacon: Wrap your meatloaf in bacon strips before baking for a smoky twist.

⚠️ Note: If using lean ground beef, you might want to add some finely chopped mushrooms to keep the meatloaf moist.

Final Thoughts

The journey from preparation to the table with this Easy Meatloaf Recipe underscores the joy of cooking - simple, yet rich in flavor. The onion and bell pepper blend adds a delightful layer of taste, turning the humble meatloaf into a dish worthy of any occasion. Remember, perfection isn’t about the presentation but the warmth and comfort it brings to your dining table. Enjoy this timeless meal, and don’t forget to let the meatloaf rest for that juicy goodness.

Can I use turkey instead of beef?

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Absolutely! Ground turkey can be a lighter alternative to beef, though it’s leaner, so consider adding more moisture through ingredients like sautéed onions or extra broth.

How do I prevent the meatloaf from being too dry?

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To avoid dryness, ensure you’re not overmixing the meat, add enough milk or broth to your breadcrumbs mixture, and let the meatloaf rest after cooking to allow juices to redistribute.

Can I make this meatloaf ahead of time?

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Yes, you can prepare the meatloaf mixture in advance and refrigerate it, or bake it ahead and reheat later, though the latter might lose some moisture.

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