All in all this was a good meatloaf recipe with great flavor. I used 1/2 cup of very finely diced carrots in lieu of the red pepper, but did use the green pepper, onion and garlic as called for. The end result unfortunately came out kind of mushy for my taste, so I think next time I will cut back considerably on the milk, add extra breadcrumbs and maybe use only one egg. Thanks for a good base!!
I have had a problem finding the perfect meatloaf - Thank- you for posting.
This was a nice mediocre meatloaf. Moist with a good flavor. I think the moist part came from the bell peppers, onions and milk. We had seconds. Made it just as posted with the exception of substituting gluten-free bread. Probably will not make it again, as I am still in search of the Perfect meat loaf.
The flavor from the red pepper was wonderful! I've never added the peppers before, but from now on this is my new favorite meatloaf recipe. I used 80% ground beef and had a minimal amount of shrinkage. I took the internal temperature to 143 degrees and the meatloaf came out moist and each slice stayed that way, a slice. I adopted L-Burden in this years PAC Fall 2006
Mmmm nice and juicy and full of flavor. I doubled the recipe to make one to eat now and one to freeze for later. They filled the loaf pans to the top and baked perfectly--not spilling over or shrinking much. The meatloaf held together nicely for serving as well. Yummy with mashed potatoes and French green beans.