Comfort Food Meatloaf

Comfort Food Meatloaf

Meatloaf is one of my favorite dishes, if I prepare it or if my mother prepares it.  I’ve learned not to order it in restaurants or get it off of buffets, because a lot of people do something to it that I just don’t do – but I’m not sure what that is.  I’ve always used green peppers when I make it, but I didn’t have any the day I made it for these pictures, so I used yellow peppers.  I LOVED the difference.  I will from now on use yellow peppers to make my meatloaf.


2 pounds ground beef (lean)
¼ cup chopped onion
¼ cup chopped yellow pepper (can substitute green)
1 egg
¼ cup tomato ketchup or tomato sauce
1 tsp Kosher or sea salt
½ tsp fresh ground black pepper
½ tsp dry basil
breadcrumbs as needed (I used Italian flavored in the pictures)


measuring cups/spoons
loaf pan


Chop onion and pepper fine.

Preheat oven to 400° degrees F


[Note: for these pictures, I halved the recipe.]

Place the meat in the bowl.

Add the ingredients up to the bread crumbs.

Mix well.  I use my hands.  I cannot get meatloaf mixed well with a spoon.  Just stick your hand down in there and go at it.

When it’s well mixed, it’s going to be wet.

Add the bread crumbs, just a few tablespoons at a time until you have a firmer, dryer consistency without it being a hard ball.  You just want to touch it without it being sticky.

Place in loaf pan.  Cover with aluminum foil.

Bake for 45 minutes.  Remove foil and bake for another 15 minutes or so.


1 loaf should feed 6

Low in sugar
High in niacin
High in phosphorus
Very high in selenium
High in vitamin B6
Very high in vitamin B12
High in vitamin C
Very high in zinc

You can put some ketchup or tomato sauce on the top of the loaf before you bake it.  I don’t like it that way as much as without, so I left it out of the recipe.

I would love to hear any feedback about this recipe. Did you make it? Did you enjoy it? Did you make any adjustments to it?


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