This meatloaf recipe is different than most. Moist, tender and flavorful. I don't like the dry dense variety of meatloaf. I like it to melt in my mouth and taste different than a hamburger. Ground beef recipes from sloppy joe, chili, hamburgers and meatballs can be healthy food recipes when you use 90/10 lean ground beef. That is especially true for meatloaf. And don't forget the all American leftover meatloaf sandwich.
TIP: Food process vegetables, or mince so they disappear in meatloaf. You can also add ground pork (plain, unseasoned) to this recipe. Add 1/8-1/4 pound according to your taste preference. I prefer my meatloaf without pork.
TO FREEZE: Shape into 4 individual size mini loaves. Freeze up to 4 months. To cook, thaw, top with tomato sauce and cook as directed below, except cut time. Check for doneness after 30 minutes.
CALORIES: One fourth of this recipe equals 311 calories.
- 1 lb. lean ground beef (90/10 or 95/5)
- 1/4 cup minced onion
- 1/4 cup minced green pepper
- 1 egg
- 2 t. parsley
- 1/4 to 1/2 t. basil OR oregano
- 3 or 4 pieces of toast, torn in small pieces
- 1/4 cup milk
- 1/4 cup ketchup or tomato sauce
- 1/4 cup ketchup or tomato sauce for topping
- 2 t. Worcestershire sauce
- 1 t. salt
- 1 T. melted butter
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