Recipe: Easy Moist Meatloaf


I found Laura’s Lean Ground Beef on markdown for just $3.49/lb (Reg. $7.99!), so I decided to make meatloaf.  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


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.

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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!


Recipe modified from All Recipes


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