So I made another meatloaf and tried changing the ingredients. It wasn’t from a recipe, just things I thought would be good… It makes a large meatloaf (or a couple of loaf panfuls) so if you just want one loaf pan, cut the recipe in half. After trying it, it turned out well but next time I will add a cup of red wine to give it a bit of zing.
- 1 lb lean ground beef
- 2 eggs
- 3 roasted bell pepper halves (I used 2 red and 1 yellow but you can use what you like)
- 4 c bread crumbs (I made mine from rye bread)
- 6 pearl onions
- 4 garlic cloves
Purée eggs, bell pepper halves, onions, and garlic cloves in a food processor (I used my Magic Bullet). In a large corningware dish (if you’re making the full recipe), mix the meat, puree, and bread crumbs thoroughly. Pat it down to make the top even and bake for 1 hour at 380 degrees F. Remove from heat. Serve hot with your favourite side or use for sandwiches when it has cooled. A creamy horseradish sauce also goes well with it. Meatloaf can keep in the fridge for about a week or frozen in the freezer for up to 1 month.