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An (I've Made Some) Meatloaf Recipe!

Shawn has made meatloaf three times now, and if I may use a cliche term, the third time is definitely the charm. The first loaf was made with a mixture of ground turkey and beef, and although tasty, we didn't like the lean-ness of the turkey meat... it didn't hold up well in a meatloaf. The second loaf was all beef - that one was tasty too, but something was still missing. So when we stumbled upon a 'meatloaf mix' of ground beef, veal, and pork at our local farmer's market meat counter, we just couldn't resist.

We bought two pounds of meat with the intention of making burger patties with one pound and a meatloaf with the other pound... but that idea went out the window once we got home and decided that we'd rather just make one giant meatloaf and have leftovers to hold us over for the week.

And so, the spicy pepper & onion meatloaf was born.


1 cup of chopped sweet onion
1 cup of chopped bell peppers (we used red and yellow)
3 tablespoons butter
2 pounds ground meat (we used a mix of beef, pork and veal)
2 eggs
1 tablespoon ketchup
1 tablespoon mustard
1/2 tablespoon crushed garlic
1 tablespoon worcheshire sauce
a squirt of chili pepper sauce
about 1/8 cup combined spices of your choice (we used dried basil, parsley, red pepper flakes, paprika, salt, and pepper)
3/4 cups bread crumbs

- Prepare all of your ingredients before you start anything. (It's just easier and makes putting the loaf together go much quicker.)
- Sweat the onions and peppers with the butter in a frying pan, you want to get them juicy so they add more flavor to the loaf.
- In a large mixing bowl, combine your choice of spices with 2 eggs, ketchup, mustard, crushed garlic, worcheshire sauce, and chili pepper sauce. Once everything is well combined, mix in your meat, onions and peppers, and then the breadcrumbs.
- Shape your loaf - we bake ours on a cookie sheet, you can also bake it in a loaf pan if desired.
- Glaze the loaf - it's what keeps it moist! Shawn used a mixture of ketchup, mustard, salt, and worcheshire sauce which he kinda painted onto the loaf.
- Bake it at 350 degrees until it's done! (for us that was 25 minutes, pull it out for a re-glaze, and then bake for another 25 minutes).

All the ingredients you'll need.

Sweat your peppers and onions.

Mix your spices together.

Mix mix mix.

Make your glaze.

Glaze it up!

P.S. Any other ATHF fans think our 'meatball' looks like meatwad? :)

Here's the recipe for the buttermilk mashed potatoes pictured above too:

Buttermilk Mashed Potatoes

1 1/2 pounds russet potatoes
1/2 cup buttermilk
2 tablespoons butter
salt and pepper

- Boil the potatoes until tender, about 15 minutes or so.
- Mash up the potatoes and stir in the butter and buttermilk; you can add more or less buttermilk depending on the consistency you're looking for.
- Season to taste.