A Green Pepper Meatloaf Recipe | The Cupboard Drawer Recipe Book

Here is a great meatloaf variation straight from “The Cupboard Drawer”. It hides a different texture to the dish that becomes evident at the point of consumption (your mouth) in a pleasing sort of way. Do Enjoy….

¼ Cup Butter

3 Large Onions, sliced

1 Large Green Bell Pepper (seeded, cored and cut into thin strips)

2½ tsp Salt – divided 2 and 1/2

2 LBs Ground Chuck, recommended ( if using ground beef make sure its at least 95% lean)

1 Cup Dry Bread Crumbs

2 Eggs

1/8 tsp Pepper (Black or red your call)

¼ Cup Catsup ( I also like to use a small can of Contadina tomato paste instead)

Pre Heat Oven to 375 Degrees

1. Prepare a greased 9 X 5 X 3 inch loaf Pan (PAM works well)
2. In a large Skillet over medium heat melt the butter then add the onions, green pepper, ½ tsp salt. Sauté stirring frequently till tender.
3. In a mixing bowl combine the onion – pepper mix, Ground Chuck, bread crumbs, eggs, remaining salt, pepper and catsup, mix gently but thoroughly.
4. Press Mixture into the prepared loaf plan, (if you want crustier sides you can then take it out of the loaf pan and bake it on a greased cookie sheet (use the kind with a lip all around the pan.)
5. Bake in your 375 Degree Oven for 1 Hr, Remove from oven slice and serve.

Yield 6-8 servings (3 or 4 for me)

This one really tastes good with a cold beer and fried potatoes with some Shredded Cheddar on top.