Here's the thing about meatloaf folks, while it's one of the best comfort foods, let's face it, it's just not very pretty to photograph. I've been using Paula's recipe for a few years now and we really like it, I'd say it's a perfect traditional meatloaf and the topping makes it great!
On my last visit to Christmas Tree Shops I treated myself to a two piece meatloaf pan. You know the type, it has an insert with holes so the grease can drip away from the meat and the insert has handles so you can easily lift the meatloaf out of the pan.
I'd say it worked well, I did have drippings in the bottom of the pan. After lifting it out I used a wide spatula to get it onto the serving platter. My boys are
big fans of the new pan, so I'm glad I picked it up and would say don't hesitate to get one if you have the storage space and especially if it's only
$5 :@)
Paula Deen's Meatloaf
1 lb ground beef
1 1/4 tsp salt
1/4 tsp black pepper
1/2 C chopped onion
1/2 C chopped bell pepper
1 egg, lightly beaten
8 oz canned diced tomatoes with juice-
I like petite diced
1/2 C quick-cooking oats-
I use old fashioned oats, refrigerate loaf before baking to soften
Topping:
1/3 C ketchup
2 Tblsp brown sugar
1 Tblsp prepared mustard
1. Mix all meatloaf ingredients, shape into a loaf (this is a soft mix) and place in baking dish.
2. Mix all topping ingredients and spread on loaf.
3. Bake at 375 degrees for one hour.
6/15/14 Update: I made this with a pork/veal/beef mix (a little over 1 lb) and used half jalapenos that were cleaned very well and half red bell pepper-amazing! Giving the oats a quick run through the food chopper is nice too.
Have a happy day:@)
