MOM’S MEATLOAF

I have made this meatloaf of mom’s many different ways.. we don’t measure but we always use the basics in the recipe.. sometimes I may add some bananna peppers to the usual green pepper.. and sometimes I may throw in some italian bread crumbs or garlic to kick it up a notch but the recipe below is the basis for all my meatloafs.. can’t go wrong with what is already good. Momma made this and the smell was incredible.. I LOVE making this dish for my own family.. hope you enjoy and don’t be afraid to change things up it is fun and it keeps your meatloaf interesting.  As you can see from all the photos you can make this a HUGE dish by adding more meat ect.. or you can make it small.. just remember to cook accordingly if you make a large one like the one below…

We don’t measure at all on some of our old recipes so here goes this is the best I could do, just remember to FEEL the texture as your shaping you loaf the texture should be moist but firm.. not sloppy

Mom’s Meatloaf*****

Ground Chuck
Sm Green pepper chopped
around 3 eggs
4 slices bread

salt

pepper
10 saltine crackers (large handful)
1/2 onion
1/2 Bottle or so ketchup

Garlic clove minced (optional)

Italian Bread Crumbs (optional)

Parmesan Cheese

(remember mom don’t measure, you have to go by texture and how much meat your using)

MIX IT ALL UP WITH HANDS ADD A SMALL AMOUNT OF KETSUP TO THE MEAT MIXTURE, AND THEN SHAPE IT INTO A LOAF INTO YOUR CASSEROL DISH

BAKE IT 350 For 45 minutes (IF LOAF IS EXTREMELY LARGE BAKE 1 HOUR 20 MIN)

BEFORE THE LAST 15 MIN IS UP TAKE OUT AND ADD THE KETSUP TO THE TOP OF MEATLOAF AND BAKE THE LAST 15 MIN (you can also drain off some of the grease before adding the ketchup)

WHEN DONE LET SET  A  LITTLE BEFORE CUTTING
GREAT WITH MASHED POTATOS AND CANNED PEAS WITH BUTTER