Yaya's Easy and Delicious Meatloaf

Submitted by Moonchild64

"This is my families' fave meatloaf ever. At least 3 people so far, all of whom swore they hated all meatloaf, now make this at least twice per month. Hopefully you will find this just as easy and tasty as we do. I use whatever ground beef happens to be on sale. If you have the means and can afford very lean gr. beef, you will find this meatloaf to still be nice and juicy. *NOTE* If you really need to make this stretch, use 2 pkgs. of the stuffing mix and everything else stays the same. I do this sometimes because the extra $0.79 makes it go further. Oops ... I meant to list 2.5 lbs ground beef ... not just 2 lbs. so yes ... it would come out a tad salty with the extra ground beef omitted. Thanks for the nice review. :)"

 

• Ready In: 1hr 20mins
• Ingredients: 8
• Yields: 2 loaves
• Serves: 8-10

ingredients

• 2 1⁄2 lbs ground beef
• 2 (1 ounce) envelopes dry onion soup mix
• 2 large eggs
• 1 teaspoon black pepper
• 1 (6 ounce) package chicken stove top stuffing mix, I use the store brand
• 1 large bell pepper, chopped small
• 1 large onion, chopped small
• 1⁄2 cup water, medium hot

directions

1. Put the stuffing mix into a large mixing bowl and add water. Mix with hands until stuffing feels good and moist. You may need a bit more than the half cup.
2. Add the remaining ingredients to the stuffing mix. Using your clean hands, mix very well -- make sure everything is really mixed up well.
3. Place mixture into 2 ungreased meatloaf pans. Pack firmly.
4. Using your fingers, press down all around the sides of the meatloaves seperating the sides about 1" away from the pan -- the top of the loaves will look a bit rounded (this helps allow the grease to run off the top of the loaves).
5. Bake on middle oven rack at 350 - degrees for about 1 hour. Let cool for
6. 10-15 minutes before slicing.
7. *NOTE* I usually can test doneness by the way the center of the loaf feels when I touch it (feels about like the area around my wrist). If you are new to cooking, you may want to stick a knife in the center of the loaf and if the juices run clear (no blood) then it is done. Those more experienced than I may want to use a meat thermometer but I have no idea what it should read. LOL.

Reviews

[cookingmother]

This is a nice, moist meatloaf. I halved the recipe, and i think next time I make it I will eliminate the onionsoup mix; I found it was a little too salty with the stuffing mix and soup mix. I also spread chili sauce over the top before baking. Thanks for a fast meatloaf recipe!