Monday, May 26, 2008

Meat Loaf

This is my all time favorite meat loaf recipe. The flavors are just so good together. I can also get the kids to eat this meat loaf. I always make extra of the sauce to pour over the hot slices.
2 pounds ground beef
1 1/2 cups finely chopped onions (about 1 medium)
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped green bell pepper
1/2 cup ketchup
1/2 cup spicy brown mustard
3/4 cup dried bread crumbs
3 large eggs
2 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1 teaspoon coarse-ground pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
2 tablespoons dark brown sugar
5 slices bacon

Make the meat loaf: Preheat oven to 400 degrees F. Place beef, onions, red and green peppers, 1/4 cup ketchup, mustard, bread crumbs, eggs, 1 tablespoon Worcestershire, salt, pepper, oregano, and thyme in a large bowl and toss gently with your hands. Be careful not to overmix -- it should be soft but hold its shape. Transfer meat to a baking pan, shape into a 10- by 5-inch loaf, and set aside. Combine remaining ketchup, Worcestershire, and brown sugar in a small bowl and stir until combined. Brush the meat loaf with 3 tablespoons of the ketchup mixture. Place the bacon width-wise over the top of the meat loaf and cover with remaining glaze. Bake for 15 minutes, reduce oven temperature to 350 degrees F, and bake until an internal temperature of 160 degrees F is reached -- about 40 more minutes. Remove from oven and allow the meat loaf to rest for 15 minutes before serving. Slice into 1 1/4-inch-thick pieces and serve warm.

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