This is actually the recipe I learned from my mother when I was a kid. I added green peppers to the basic recipe. It's a simple recipe, but I've served it to people and they've said it was delicious. The key to why people like it actually has more to do with what it's cooked in and the temperature it's cooked at.
I have an electric stove, and while gas stoves make me nervous with the potential to possibly blow-up, they're really better to cook on. Electric stoves have a tendency to dry out your food. I'm a good cook and I noticed when I started cooking on one that the food didn't taste very good. It tasted dried out. One of the key things I learned when baking in an electric oven is you need to make sure the food is covered a great portion of the cooking time.
My mother also made her meatloaf in an enamel roaster, so the first thing I did was go on to E-Bay a buy one. I actually bought two. One is small and one is large. Being able to have a heavy lid on the pan as it's cooking keeps all the flavors inside the food and they come out tasting better than if you'd cooked them uncovered.
I had to cook for someone who didn't have a roasting pan, so I improvised by using a glass baking dish and covering the food with Reynold's wrap as I baked it, and it came out great. So the first unwritten ingredient to this recipe is either use a roasting pan or cover your food up to keep all the good flavor from escaping it. Do it even if you're cooking on a gas stove.
The second ingredient is to cook on a lower temperature than the usual temperature of 350. I cook the meatloaf on 325. This allows it to cook slowly and to have a better taste than it would have it you cooked it on 350.
The nice thing about this recipe is after you whip up the meatloaf and form it in the pan, you can peel and cut up carrots and potatoes to surround the meatloaf, so when the meatloaf is done, so are your vegetables. All you need to do is remove them from the pan and mash them up.
As a kid I was a very finicky eater. I would only eat two vegetables: potatoes and corn. I tried to eat carrots, but I hated the taste. The only way I could eat carrots is if they were baked with a meatloaf and mashed with butter on them. The potatoes and carrots take on a good flavor as they bake with the meatloaf.
This is also a very cheap meal to make as it doesn't take that many ingredients to whip up the meatloaf. And if you have leftovers you can use them to make meatloaf sandwiches.
I also prefer using Italian bread crumbs over regular bread crumbs because the Italian bread crumbs help give the meatloaf a nicer flavor.
- 2 pounds of hamburger
- 1/2 onion
- 1/2 green pepper
- 1 egg
- 1 cup Italian bread crumbs
- garlic salt and pepper to season
- 4 potatoes
- 4 carrots
- Cut up green peppers and onions and add them to the hamburger. Knead the ingredients together.
- Add an egg to meat mixture and knead it together. Then add Italian bread crumbs.
- Form into a loaf in enamel roasting pan. Peel and cut-up potatoes and carrots to surround meatloaf.
- Add enough tap water so it surrounds the meatloaf and vegetables. Sprinkle meatloaf with seasoning of your choice. Place cover on pan and place in oven set at a temperature of 325.
- Cook for 90 minutes. Remove cover and squirt ketchup over the top of the meat loaf. Leave uncovered as you cook meatloaf for an additional 30 minutes.
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