This is a Paula Deen recipe that I discovered through Jessie. This meatloaf reminds me a little bit of my mom's standard version, but she used celery and breadcrumbs instead of green peppers and oats, and she didn't use tomatoes. I love the addition of tomatoes and think they really add a lot to this recipe. I like the use of the oats, too, because I think they make the meatloaf less dense than breadcrumbs would. The best thing about meatloaf is that it's so adaptable -- you can throw in whatever you have on hand and even make mini loaves out of it, and it's easily doubled for freezing. This is my new go-to "basic" meatloaf recipe!
(By the way, some Christmas-related recipes are coming up next week -- promise!)
source: adapted from Food Network
1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1 chopped onion
1 chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
1. Preheat oven to 375 degrees.
2. Mix beef, salt and pepper, onion, bell pepper, egg, diced tomatoes, and oats well and place in a baking dish. Shape into a loaf.
3. Combine ketchup, brown sugar, and mustard. Spread over loaf. Bake for 1 hour.