I think a good meatloaf is not too dry, not too soft and most importantly, does not have bell peppers.
I tried to make this in my slow cooker a while back, but the results were too soft, I couldn’t make a decent cold meatloaf sandwich with the leftovers. And cold meatloaf sandwich is surely one of life’s small pleasures.
- 1 lb. ground beef or turkey
- 1/2 cup barbecue sauce
- 1/2 cup quick oats, uncooked
- 1/4 cup onion, minced
- 1 clove garlic, minced
- 1 carrot, chopped finely
- 1 egg, beaten
- 5 slices bacon, 1 slice chopped finely
Preheat oven to 375°F. In a small skillet, heat olive oil over medium heat; add onion and cook until softened, about 5 minutes. Spray your pan with non-stick cooking spray and set aside. I usually make my meatloaf in a bread pan, but you could also use mini loaf pans or a muffin tin.
I think my meat loaf looks fantastic my cute little vintage pyrex loaf pan.
Bake until the meat is firm and has pulled away from the sides of the pan, or use a meat thermometer. I usually cook mine for about an hour and 15 or 20 minutes. Pour off the excess fat, and let the meat rest for a few minutes before slicing.
Yes, you can use bread crumbs, or cracker crumbs instead of oats.
Different ingredients can be added for flavor texture. Feel free to ruin yours with bell peppers.
“The Joy of Cooking has this great suggestion: “If you are experimenting with new ingredients, you may want to first mix a very small batch and fry up a hamburger of the mixture before mixing and cooking the entire loaf.”