Here’s a recipe for a hearty meat loaf that is the ultimate soul food for the meat and potato lover. I like to serve my meat loaf with a plate of fluffy mashed potatoes and a colorful medley of roasted vegetables. While this meat loaf is delicious served hot, some say it is even better when it is cold. To make a scrumptious and satisfying sandwich, slice the cold meat loaf into ½ inch slices, place on your favorite whole grain bread, top with lettuce, tomato slices, onions and pickles. Feel free to make a lighter and more low calorie version by substituting ground turkey for the ground beef and 2 egg whites for the whole egg in the recipe. Enjoy!
- 1 tablespoon canola oil
- ½ red pepper, finely chopped
- ½ yellow pepper, finely chopped
- 1 small onion, finely chopped
- 6 garlic cloves, minced
- 1 pound ground beef or ground turkey (dark meat)
- ¼ cup teriyaki sauce
- ¼ cup barbecue sauce
- 1 egg, lightly beaten
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- freshly ground pepper—about 10 grinds
- ½ cup bread crumbs—ok to use gluten free
Before you begin, you will need a 13” by 9” baking pan, lined on the bottom with aluminum foil. Spray the aluminum foil with Pam to prevent the meat loaf from sticking.
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet. Add the red and yellow peppers, onion and garlic, and sauté over medium heat for 5 to 10 minutes until the onions are softened and translucent. Allow to cool for a few minutes.
- Place the ground beef in a large bowl and with a fork break up into small pieces.
- Add the sautéed peppers, onion and garlic, teriyaki sauce, barbecue sauce, egg, garlic powder, onion powder, salt, freshly ground pepper and mix well.
- Add the bread crumbs and combine until the mixture just holds together. You may need to add more bread crumbs as needed to bind the mixture.
- Place the meat loaf mixture into the prepared baking pan, shape into an oval of approximately 10” by 3” and place in the preheated oven for one hour.
- If desired, brush on some barbecue sauce about 10 minutes before the meat loaf is done to glaze the loaf.
Makes 4 to 6 servings.