Prep 30 mins
Cook 1 hr 15 mins
Haven't made meatloaf in YEARS and couldn't find my favorite recipe for it. I decided to wing it after discovering I didn't have enough ingredients in the cupboard to make the standard variety. It turned out F-A-B-U-L-O-U-S. Super-moist and very flavorful. Not too sweet. Leftovers made great sandwiches. To make the fresh breadcrumbs, simply tear some slices of bread up into smaller pieces and pulse in a food processor until fine. Enjoy!
- 2 lbs lean ground beef
- 1⁄4 cup ketchup (I used a lower sugar ketchup)
- 1⁄4 cup barbecue sauce (I used a Texas-style sauce that has lower sugar in it)
- 1 (14 1/2 ounce) can diced tomatoes (I used a fire roasted tomato with adobo sauce)
- 1 cup soft breadcrumbs (fresh)
- 3 large eggs, beaten
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 2 small onions, finely diced
- 2 ounces fresh mushrooms, sliced thinly & halved
- 2 garlic cloves, minced
- 1 red bell pepper, seeded, cored, and finely diced
- 8 slices bacon
- olive oil
- Preheat oven to 350 degrees F.
- Heat a tablespoon of olive oil in a large cast iron skillet. Cook the mushrooms over medium/high heat until softened and lightly browned.
- Reduce the heat to medium/low. Add the onion, bell pepper, and garlic. Cook until the onions are soft and translucent, stirring often.
- Turn off heat and put vegetables aside to cool slightly.
- Combine the beef, ketchup, bbq sauce, tomatoes, breadcrumbs, eggs, worcestershire, and salt in a large bowl. Mix very well.
- Add the vegetables to the meat mixture. Mix well.
- Put the meat mixture into the cast iron skillet. Form it into a standard loaf shape or pat it down to fit the skillet. It will take more time to cook if it's a loaf shape.
- Cover with the strips of bacon.
- Bake for at least 1 hour. Mine took 1 hour and 15 minutes in a conventional oven. The meat should be cooked in the very center and the bacon should be slightly crisp. Cooking time will vary based on your oven and the shape of the loaf. It may take up to 1 hour and 30 minutes.
- Let rest for 15 minutes. Pour off any separated fat. Serve warm.
- Makes GREAT meatloaf sandwiches the next day.