This is an easy recipe to adjust to taste. You can add more raw onion and green pepper as well as raw tomatoes for more vegetable flavor. You can add a dusting of seasoned bread crumbs on top of the loaf before baking for a crunchier taste, but you'll need to cover the loaf with tin foil to avoid the top bread crumbs from burning! For a spicier flavor, add 1/2 teaspoon of onion powder, garlic powder and cayenne pepper(crushed red pepper). Thoroughly stir in all ingredients to uncooked meat for an evenly-seasoned flavor! You can microwave leftovers at 90% for 2 1/2 minutes!
1On cutting board, chop up onion and green pepper into small pieces(1/8 inch). In a medium-sized bowl, scramble egg. Add pepper, tomatoes and raw vegetables. For a large loaf pan, add entire lb of meat. For a throw-away loaf tin, add .90 lb of meat to allow for expansion and liquid. Stir well with large spoon.
2Open can of tomato paste and add half of can to meat mix and stir in. For less tomato flavor, do not add tomato paste. For a more solid meatloaf, add 1/8 cup more of bread crumbs.
3Put meat mixture into loaf pan. Spread evenly with spoon. Using teaspoon, spread remaining tomato paste over top of mixture for a tomato glaze.
4Place loaf pan on cookie sheet and bake at 325 degrees for 35 minutes. Check to see if meat is thoroughly cooked by sticking a fork in the middle of loaf, separating loaf slightly, with no pink noted. Put back in oven for 5-10 minutes if needed.
5After you have taken loaf out of oven for the last time, put an empty tin can in middle of stovetop. Using two oven-mitted hands, tilt loaf pan with one corner just over the tin can. Drain off excess grease into tin can to be discarded. Let loaf cool for about 3 minutes before slicing.
6I recommend serving this meatloaf with mashed potatoes. Wrap celophane over cooled loaf pan and store leftover loaf in fridge. Reheated leftover loaf makes a great quick meal the next day or two!