Prep 20 mins
Cook 1 hr 15 mins
This recipe came from a friend in Payette, ID from our church, Alma Lee Alexander.
- 2 lbs ground beef
- 1⁄4 cup green pepper, chopped
- 3⁄4 cup onion, chopped
- 2 eggs, beaten
- 1 cup sharp cheddar cheese, cut in 1/2-inch cubes
- 2 cups breadcrumbs
- 1 1⁄2 cups tomato juice
- 1 teaspoon salt
- 1⁄4 teaspoon thyme
- Mix all ingredients.
- Place in 9x9-inch pan.
- Bake in 350°F oven for 1 1/4 hours.
- Drain well. Serve.
A tasty meatloaf. I scaled back for 4 serves using a very lean mince (ground beef) and only used about 1/3 cup of dried breadcrumbs (I added them slowly and mixed till I got the consistency I liked, all other ingredients had been added and mixed in well first and I used red capsicum/bell pepper). Baked in a loaf tin at 175C fan forced for 50 minutes, could maybe have done with a little less as it was a little dry. Thank you Lavender Lynn, made for Please Review My Recipe.
What a nice mild tasting meatloaf. You don't get that tang from ketchup. I do think I'll increase the thyme when I make this again. I used a red pepper as I could not locate the green one in my refrigerator, mild cheddar and homemade tomato juice that I made last year. Lynn thank you for a great dinner. Lynn was our Captain for ZWT5 and she did a wonderful job. Thanks Lynn.
This was a very diffrent meatloaf compaired to what were used to. I used v8 because that was the only tomato juice we had, and shredded cheddar cheese. I sort of missed the ketchupy taste from useing the juice instead of ketchup. but the cheese was a nice change too. I added onion and garlic powder and some worcheshire sauce also. Ill probally stick to my usual recipe, but this was nice for something diffrent, especially if you dont favor the ketchupy taste in meatloaf