Minus the chopping, it will take you all of a minute to put this meatloaf together and one hour to cook. I was charged with putting together a dinner very quickly and used what I had on hand. To be sure, this isn't my signature meatloaf recipe, with a lattice of bacon or a pancetta crust, found here, but it was delicious nonetheless and I wanted to be sure I could replicate it. Sometimes, the simpler, the better.
One thing that I think makes a good meatloaf is to use a pan that allows the fat to drip away from the meat while cooking. In a pinch, a broiler pan like the one that probably came with your oven will do the trick nicely.
Ingredients
1.3 lb 80/20 ground beef chuck
1/2 medium onion, finely diced
1/2 green bell pepper, finely chopped
1 4-oz can sliced mushrooms, drained and chopped (like, Green Giant)
1 6-oz can tomato paste (like, Hunts)
1 egg
1/2 cup seasoned breadcrumbs (like, Progresso)
1/4 cup grated Parmesan cheese (like, the Kraft green can)
2 tbsp Mrs. Dash Original Blend
1 tbsp white pepper
1 tbsp ground thyme
1 tbsp celery seed
The Recipe
Pre-heat oven to 350 degrees. Using just 1/2 of the can of tomato paste, mix all ingredients in a mixing bowl.
Using wet hands, mix all the ingredients together until well combined.
Form the meatloaf to fit the pan, being sure to use a kind that allows the fat to drip away from the meat while cooking.
Slather the remaining 1/2 can of tomato paste over the top of the meatloaf after you have placed it in the cooking vessel.
Bake for one hour. Allow to cool 10 minutes before slicing and serving.
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