Directions: |
Directions:1. Preheat oven to 350 degrees F.
2. Heat 1 tablespoon of oil in a medium sauté pan over medium heat. Add the onion and green bell pepper and cook for 3 to 4 minutes or until the onions begin to brown. Remove the veggies from the heat and set them aside to cool.
3. Combine the breadcrumbs, salt, ground black pepper, and garlic powder in a small bowl.
4. Pour the breadcrumbs over the ground beef in a large bowl and use your hands to gently mix the breadcrumbs into the beef. Try not to compress the beef as you mix it or your meatloaf will come out too tough. Use your hands to toss the ingredients together while using your fingers to break up any large chunks of beef.
5. When the breadcrumbs are mixed into the beef, add the sautéed vegetables and the diced tomato and mix again using the same loose technique.
6. Whisk together the eggs, milk, and ketchup in a medium bowl. Mix until there are no visible chunks of ketchup remaining.
7. Pour the egg mixture over the beef and mix it together with your hands. Get in there. Mix it all up until the liquid is incorporated into the beef, but don’t overdo it.
8. Use your hands to load the beef into a 10x5-inch meatloaf pan and try not to pack it down too much. Make the top smooth for the ketchup glaze to come later.
9. Bake the meatloaf for 30 minutes, then spread the ketchup over the top and continue baking for 35 to 45 minutes, or until the internal temperature is between 155 and 160 degrees F.
10. Cool the meatloaf for 10 to 15 minutes before cutting it into 1-inch thick slices. |
This recipe for CRACKER BARREL MEATLOAF is from