- 4 lb ground beef
- 1 rounded T. salt
- ½ T. ground black pepper
- 1 large onion, chopped fine (or minced)
- 1 large bell pepper, chopped fine (or minced) (I used yellow)
- 4 eggs
- 24 oz canned diced tomatoes (original recipe says without juice… I didn’t realize that…)
- 2 c. quick cooking oats
- ⅔ c. ketchup
- 2 T. brown sugar
- 1 T. country style mustard
- Preheat oven to 375°F.
- Mix ground beef, salt, pepper, onion, bell pepper, egg, tomatoes and oats together well and place on a large sheet pan. Shape the mixture into a loaf.
- Mix ketchup, brown sugar and mustard together and spread on top of the meat mixture.
- Bake until the middle is 155°F.
The original recipe directs you to cook the meatloaf for an hour. I didn’t think an hour would suffice in an instance where I was quadrupling the recipe. Plus I have this handy-dandy thermometer I can plug into my oven which works nicely when you’re making something like meatloaf or roasting a bird. You set the oven temperature and then you set the desired internal temperature of your dish and like magic the oven turns off when your dish hits the desired internal temperature. I continue to be amazed by this feature.
I was pleased with the end result of this meatloaf despite the fact that I completely screwed it up and added way too much tomato juice. I actually added another 8 ounces of tomato sauce in addition to the diced tomatoes (with juice) because I really was not paying attention. The recipe is so simple it’s hard to believe anyone could screw it up, but I manage to skip a step or omit something quite often because I’m always rushing with everything in life. I literally have one speed. While I would have liked the meatloaf to have a nicer bigger mound (mine spread out a bit too much because of all the liquid), the taste was spot on. Warning though that if you do not love bell peppers you may not love this recipe. I am not a fan of green peppers and opted for yellow instead. Now I’m wishing I would have used red.