Last week I found Laura’s Lean Ground Beef on markdown for just $3.49/lb (Reg. $7.99!), so I decided to make meatloaf. I was excited to finally have a chance to try out my new 12.8 inch Lodge Rectangular Roaster that I got from Market Street.
If you’re looking for a moist meatloaf recipe, try this one out.
Easy Moist Meatloaf
2 pounds ground beef
2 eggs
1 onion, chopped 1/2 cup carrots, chopped 1/2 cup green pepper chopped
1 cup milk
1 cup dried bread crumbs (I freeze the heels of whole wheat sandwich bread, then toss it on the food processor to make crumbs.) salt and pepper to taste 2 tablespoons brown sugar 3 tablespoons prepared mustard 1/2 cup ketchup dash worcestershire sauce
Directions
1. Preheat oven to 350 degrees F (175 degrees C).2. Heat skillet with a little olive oil and sauté onions, carrots and peppers until tender. Note: When peppers are in season or I find them on markdown, I’ll buy a bunch and keep them in the freezer. They’re always ready to toss into a casserole or sauté pan.
3. In a large bowl, combine the beef, egg, onion, milk and bread crumbs. Season with salt and pepper to taste. Add cooked onions, carrots and peppers.
Note: Be sure not to over mix or it’ll turn out tough. I just use a fork to slightly incorporate the ingredients, then leave it alone. Keep your hands out of it!
4. Place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish OR use your awesome new 12.8 inch Lodge Rectangular Roaster (because it’ll cook more evenly than if using a smaller loaf pan).
In a separate small bowl, combine the brown sugar, mustard, ketchup and a few dashes worcestershire sauce. FYI…kind of eyeball the amounts to our desired taste. Mix well and pour over the meatloaf.
Bake at 350 degrees F for 1 hour. I LOVE using my handy-dandy Flip-Tip digital thermometer; In the past, I constantly undercooked food. No more, my friends, no more!
Let meatloaf rest for 5-10 minutes, to retain all those delicious juices. Serve and enjoy!
