Meat Loaf

They say that March comes in like a lion and goes out like a lamb.  Although all bets are off for many more cold days in March with this winter being one of the warmest on record, we may yet have one of those cold and blustery days days where we are craving some stick to your ribs, meat and potatoes comfort foods.  Here’s a recipe for a hearty meat loaf that should satisfy the soul on a lion day in March.  I like to serve the meat loaf with a plate of fluffy mashed potatoes or a colorful medley of roasted vegetables. Hearty appetite!

Before you begin, you will need a 9 x 13-inch baking pan, lined on the bottom with aluminum foil.  Spray the aluminum foil with Pam to prevent the meatloaf from sticking.

Preheat the oven to 350 degrees.

Heat the oil in a large skillet. Add the red and yellow peppers, onion and garlic, and sauté over medium heat for 5 to 10 minutes until the onions are softened and translucent.  Allow to cool for a few minutes.

Place the ground beef in a large bowl and with a fork break up into small pieces.

Add the sautéed peppers, onion and garlic, teriyaki sauce, barbecue sauce, egg, garlic powder, onion powder, salt, freshly ground pepper and mix well.

Add the bread crumbs and combine until the mixture just holds together. You may need to add more bread crumbs as needed to bind the mixture.

Place the meat loaf mixture into the prepared baking pan, shape into an oval of approximately 10 x 3-inches and place in the preheated oven for one hour.

If desired, brush on some barbecue sauce about 10 minutes before the meat loaf is done to glaze the loaf.

This meat loaf is delicious served hot, but some say it is even better when it is cold.  Slice cold meatloaf into ¼ inch slices to make delicious sandwiches.

Makes 4 to 6 servings.

Essex Fells Magazine

March 2012