This is my families meatloaf recipe with ground beef, green bell peppers and onions. I guess I am old-fashioned, but I love ketchup, both in and as a topping. This meatloaf is moist, delicious, and holds its shape as it bakes.
And the meatloaf topping is a sweet, tangy and flavorful sauce. A classic American dinner when served with the creamy mashed potatoes on the side.
1Preheat oven 350°. Place oven rack in the bottom third of the oven.
2Add a few teaspoons of olive oil in a skillet over medium heat. Add the diced onions and green pepper.Cook until the onions are translucent and the green pepper have softened, 6 to 8 minutes. Giving vegetables a quick sauté with some olive oil first. Not only will the vegetables be more tender and flavorful, but they'll also add a little more moisture to the meat.Then add garlic, and cook another 30 seconds. Not only will the vegetables be more tender and flavorful, but they'll also add a little more moisture to the meat.
3In a large mixing bowl, combine the ground meat, eggs, cooked vegetables, bread crumbs, diced tomatoes, Worcestershire sauce, ketchup, Italian seasoning, salt and pepper. Gently mix ingredients together just until combined, don’t over mix.
4Lightly press meat mixture gently press into a 9x5-inch loaf pan.
6In a small bowl, combine all topping ingredients. Mix ingredients together, until combined, removing brown sugar lumps.
7Using half of the ketchup topping mixture, spread evenly over the top the of the meatloaf, reserving the remaining for later use.
8Place meatloaf into the preheated oven.Bake at 350° for 1:20 hours.
9Remove meatloaf from the oven, drain off grease.Spread the remaining ketchup mixture, on top of meatloaf. Return the meatloaf to the oven.
10Turn oven heat up to 400° (200° C), and continue baking 20 minutes. Meatloaf in done when the internal temperature of 160°. If top gets too brown, cover it loosely with parchment paper.
11When meatloaf is done, remove the meatloaf from oven and rest 10 minutes before slicing. Resting allows time for the juices to redistribute and settle. Slicing meatloaf too soon… the juices will seep out, resulting in a drier meatloaf.
12Using a long spatula, remove the meat loaf from the pan. Pour the pan drippings in a small saucepan and place on the stove, over high heat. In a small bowl, whisk the flour with 2 tablespoons water. Whisk the mixture into the gravy. Bring the liquid to a boil then reduce the heat to medium-low and simmer, whisking frequently, until a lightly thickened gravy forms, about 5 minutes. Season the gravy with salt and pepper.
13This meatloaf makes a delicious meatloaf sandwich, either hot or cold!!!