Hey everyone–it’s been a while since I had a chance to guest blog on here, but I have a great recipe for meatloaf and it is one of the few meals that I always make for Thomas and he never attempts to improve.  I’m not one for the meatloaf with a ton of ketchup in it, but even if you like that kind, please try this version and I think you will be very happy with the results.  Let’s cook!

Jen’s Meatloaf

1 onion, finely chopped

1 green pepper, finely chopped

1 Tablespoon olive oil

2 eggs beaten

1 8 ounce can tomato sauce

1 cup Italian bread crumbs (I prefer the kind with parsley and cheese in it)

1 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon Lawry’s Season Salt

2-3 pounds lean ground beef (depends on how much meatloaf you want to make)

Preheat the oven to 350 degrees.  Chop the onions and peppers and add to a pan on the stove to saute over medium heat.

Cook until the onions and peppers are tender–until the onions take on a translucent appearance.

Remove from heat and place in a large bowl and let sit for 10 minutes to cool.

Add eggs, tomato sauce, bread crumbs, salt, pepper and Lawry’s Season Salt and mix well with the onions and peppers to the bowl.

Mix well to blend and let stand for 10 minutes to let the flavors mix together.

Add ground beef and mix to blend.

Add to a glass loaf pan and bake at 350 degrees for 65-75 minutes, or until the internal temperature reaches 160 degrees.

Once internal temperature gets to 160 degrees, remove from oven and let stand for 10 minutes before serving.  This resting period will keep the meatloaf from completely falling apart when you slice it.

In a rush to get everything on the table before Thomas came home, I committed a huge food blogging sin–I forgot to take pictures of not only the finished product, but also the plating!  Just know that when it is ready it is a nice reddish brown color and it smells like heaven.  I really hope you try this recipe.  I love to make it with mashed potatoes and green beans for a true comfort meal.

Happy Cooking!