when I was very little, my grandparents, whom I stayed with alot, had a woman that cooked and cleaned for them daily. Even though I was so small, she always allowed me to "help" her in the kitchen. She is who made me the cook I am today. She was the only one that allowed me in the kitchen and I will always love her for it. Thank you so much Bea for teaching that little white girl to cook!
★★★★★ 1 vote
lean ground chuck (80/20)
green bell pepper, chopped (leave at least 5 slivers to garnich if you like)
1In a large bowl, add the ground chuck, chopped onion and bell pepper along with the egg, bread soaked in milk, salt and pepper. Mix with your hands until all mixed in. Add the ketchup and the crackers. I always add the ketchup first as this is alot of what gives it the flavor. Do use a good brand of Ketchup. My personal fav is DelMonte, but its beginning to be hard to find around here. After you have mixed the ketchup in, then add the crackers if needed to hold the meatloaf together. I make small loaves (five) and place them in a corningware or other covered dish and top with the bacon, more ketchup and then top with the slivers of greenpepper if desired.
2Bake at 350 degrees for 45 mins. to 1 hrs covered, then uncover and let the top brown just a bit. Serve with either mashed potatoes or mac and cheese (Beatrices), sweet carrots and her slaw....what a yummy meal
3Note, this makes excellent meatloaf sandwiches! I heat up a bit of it, use mayo and ketchup on the bread and man is it good eating for either lunch or supper....that is if there is any left. (The key is the ketchup and the ground chuck...it will taste totally different if you change this recipe!)