Preheat the oven to 350 degrees and spray a loaf pan with non-stick cooking spray. I prepare two small loaf pans and freeze one since there are only two of us. It freezes well before it’s cooked.
Combine the nine ingredients in step one in a medium mixing bowl. Mix thoroughly with your hands, squishing it until it’s all mixed together nicely. I use disposable latex gloves for this because I don’t like to touch raw meat and this will get up under your fingernails *ick*.
For step two I like to combine the ingredients for the sauce in a measuring cup and whisk well with a fork until you get a nice, smooth consistency. Taste and adjust seasonings as needed. Pour or spoon the sauce over the entire surface of the meatloaf. Bake for at least one hour unless you freeze half of it.
If you are only baking half of the recipe 45 minutes should be sufficient unless you want the top to brown. See notes. You can double the sauce recipe and heat half of it to serve on top of the individual servings of meatloaf if desired.
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8 Saltine crackers; crumbled (put in plastice bag and crush) |
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1/4 Bell pepper; chopped |
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1 Egg |
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1 10 ounce Rotel tomatoes; don’t drain |
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1 tablespoon Worcestershire sauce |
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1 tablespoon Lipton Onion Soup mix |
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1/2 teaspoon Lawry’s season salt |
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1 tablespoon Dried parsley; or fresh, optional |
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1 pound Lean ground meat |
| STEP TWO – SAUCE | |
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1/2 cup Ketchup |
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4 tablespoons Apple cider vinegar |
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2-4 tablespoons Brown sugar; See note |
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1/2 teaspoon Dried onion flakes; Optional |