Beef: Cook's Best Meatloaf

By JoFClark

Ingredients

• 1 1/2 lbs ground beef
• 1 cup fresh Italian style bread crumbs
• 1/4 cup fresh parsley, chopped
• 3-4 cloves, garlic, finely minced
• 1 large onion, finely chopped
• 1 large green bell pepper, chopped
• 1 egg
• 1 1/2 t kosher salt
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/4 t pepper
• 1 8 oz can tomato sauce
• 1 cup ketchup
• 1/2 cup water or beef stock (Bouillon)
• 3 T Balsamic vinegar
• 3 T brown sugar
• 2 T Dijon mustard
• 2 t Worcestershire sauce
• 1/4 cup Parmesan, grated

Preparation

Step 1

In a small bowl, mix tomato sauce, ketchup, Balsamic vinegar, brown sugar, Dijon mustard, Worcestershire sauce and water/beef stock.

In a large bowl, combine beef, bread crumbs, onions, green bell pepper, parsley, chopped garlic, egg, seasonings, 3/4 cup of tomato mixture, and optionally Parmesan cheese.

Form into a loaf. Place into shallow 7 by 10 inch pan or bread loaf tin, lightly oiled. Pour remaining liquid over meat loaf to coat.

Bake in a 350 degree oven for one hour and 15 minutes, basting occasionally with ketchup or your favorite barbecue sauce.

Optional Variations:

1. Use old fashioned rolled oats instead of bread crumbs

2. If you have leftover bread, especially Italian or French bread, substitute milk for the water listed in recipe, and soak about 2 cups bread in the milk prior to mixing into the meat mixture.
Squeeze out the excess slightly before adding. Substitute this bread for the bread crumbs. After mixing everything together, you can also form this meat mixture into meatballs and fry in 1/2 inch olive oil in a heavy bottom skillet. If making Italian meatballs, leave out the brown sugar and Dijon mustard, but be sure to use the Parmesan cheese. Season the oil in the pan with 2-3 whole cloves garlic (don't chop it up or it evil burn instead of just roasting)

3. If you are in a hurry, you may use as a substitute 2 cups of barbecue sauce and eliminate the ingredients for the scratch sauce.

4. Eliminate the crumbs. Sauce this mixture with onion and garlic for 5 minutes and layer a casserole with no-cook lasagna noodles. Place meat mixture to cover noodles. Add a sprinkling of Parmesan cheese and :

1/3 pound ricotta mixed with one egg
1/4 cup freshly chopped Italian parsley or 1 cup fresh spinach
1/2 pound grated mozzarella cheese

Cover with another layer of noodles, and top with 1 large can of tomato sauce mixed with 1/2 t each basil and oregano. Place in 325 degrees oven 60 minutes or until bubbly, basting occasionally with sauce to prevent lasagna from drying out.

5. Form meat mixture into large doughnut shapes, approximately 6-7 inches across. When forming the doughnut, don't allow the center to become a doughnut whole; just thin out, leaving a well in the center. Optionally brush with ketchup. Crush 8-10 Saltine or Ritz crackers into crumbs and sprinkle over the doughnut shaped burger, concentrating the excess crumbs into the center. Sprinkle with onion and garlic powder and liberal dose of soy sauce, allowing a 1/2 spoon or so to form in the well. This can optionally be topped with cheese and canned mushrooms if desired. Place in microwave and cook on high for 3 minutes or so, according to size, until the juices run clear and meat doughnut is done. Served with meat drippings as topping, there is no need for a bun. This is a fast and easy low-carb lunch.

6. Place 3-4 strips of bacon lengthwise along the top of the meatloaf. Garnish with rings of green or red bell pepper and bake as usual.