Splendid Meatloaf … Let me show you how I make it Innovative Recipes

Meatloaf is a classic comfort food that is perfect for a family dinner or any occasion. With a few simple ingredients, you can create a delicious and hearty dish that will satisfy your taste buds. Here’s how to make a mouth-watering meatloaf that your family will love.


– 1 1/2 pounds of ground beef
– 1/2 cup chopped onion
– 1/2 cup chopped green bell pepper
– 1/2 cup bread crumbs
– 2 eggs
– 1/2 cup ketchup
– 1 tablespoon Worcestershire sauce
– 1 tablespoon mustard
– 1 teaspoon salt
– 1/2 teaspoon pepper


1. Preheat your oven to 350 degrees Fahrenheit.

2. In a large mixing bowl, combine the ground beef, chopped onion, green bell pepper, bread crumbs, eggs, ketchup, Worcestershire sauce, mustard, salt, and pepper. Use your hands to mix all the ingredients together until they are well combined.

3. Place the meat mixture into a loaf pan that has been coated with cooking spray. Pat the meat down so it is level and even.

4. Bake the meatloaf in the preheated oven for 1 hour or until the internal temperature reaches 160 degrees Fahrenheit.

5. Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.

6. Serve the meatloaf hot with your favorite sides, such as mashed potatoes, roasted vegetables, or a side salad.


– For a more savory meatloaf, add a tablespoon of dried herbs such as thyme or rosemary.
– If you like your meatloaf with a bit of heat, add a tablespoon of hot sauce to the meat mixture.
– Leftover meatloaf can be stored in an airtight container in the fridge for up to 3 days.

Read  "How to Create the Perfect Meatloaf with Breadcrumbs - Secrets from The Frugal Chef"

In summary, making meatloaf is easy and delicious. By following these simple steps and using fresh ingredients, you can make a tender and juicy meatloaf that will become a family favorite. Don’t forget to experiment with different seasonings and add-ins to make it your own!

Breathtaking Meatloaf ... Let me show you how I make it Culinary Creations

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