Hometown Meatloaf

Hometown Meatloaf

I don’t know about you, but nothing hits the spot and involves more hidden veggies (vitamins, minerals, and fiber) than homemade meatloaf. 

THE LOAF:

• 1 red red bell pepper, chopped finely
• 8 ounces of mushrooms, chopped
• 1 yellow onion, minced
• 3 cloves of garlic, minced

The GLAZE: 

• Brown sugar to taste (¼-1 cup)

Instructions:

1. Preheat the oven to 350.
2. Chop and/or mince all of the veggies and mushrooms (a blender can help).
3. Place all Loaf ingredients above in a bowl and mix with your bare, pre-washed, hands until a uniform texture is reached. If too dry and crumbly, add a ¼ water or another egg. If too runny, add more breadcrumbs (this is the science of the perfect loaf).
4. Place the meat-vegetable mix onto a pre-greased or oiled baking sheet. Only grease directly below the loaf as a means of easier clean-up later.
5. Tuck the edges of the loaf under it until it reaches the desired shape.  Optional* spray the top with cooking oil for extra crispiness. 
6. Cook in oven for 30 minutes. In the meantime, whisk the ketchup and brown sugar in a small bowl. 
7. Using a brush, or carefully with any other utensil, apply the glaze to the top of the loaf. 
8. Place back into the oven for 15 minutes. 
9. Remove from oven and let rest 15 minutes before cutting it into slices and serving. Optional* Broil the last 2-3 minutes for extra caramelization.
10. Serve and enjoy.

< Back