Meatloaf Without Tomatoes recipe is made juicy and delicious with a high grade ground beef and vegetables for a healthier, low fat meal.
When my children were growing up I made this meatloaf often to get more nutritional vegetables into their diets.
Since I had not written the recipe down, I had to make, bake and tweak it a few times to arrive at the delicious taste I remember.
I think you will like it.
Place egg in a large mixing bowl and beat it.
Stir in Worcestershire Sauce, salt and mashed potatoes.
Add ground beef and stir with a large heavy spoon (I use a strong wooden spoon) until all is mixed together well.
Chop peppers and onions and fold into mixture until vegetables are evenly distributed.
At this point, I like to use my hands to mix the mixture together. (You can wear disposable plastic gloves if you prefer).
Spoon meat mixture into a 9 1/2" x 5 1/2" loaf baking pan.
Smooth the top with spoon or spatula.
Place in a preheated 350F. oven and bake 1 hour and 15-20 minutes until browned on top and tests done when a knife is inserted into center.
When done, it will no longer be pink in the center.
TIP: To assure safe cooking of the ground beef, use a meat thermometer as per cooking directions on the package. (The temperature in the center of the meatloaf should reach 165F).
Remove pan from oven when done.
Baste meatloaf with the drippings and let rest 20 minutes before removing it from the pan.
This lets some of the juices soak back into the meat and make slicing easier.
Serve with your favorite meatloaf sauce or gravy.
It goes well with additional mashed potatoes (seasoned) with gravy and green beans.
This Meatloaf Without Tomatoes recipe is popular for making sandwiches for lunch boxes or a quick meal.
*Worcestershire Sauce may contain a small amount of gluten. (There are gluten-free versions on the market).
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It contains tomatoes.
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