Very Good Meatloaf With No Fillers, Eggs or Bread Crumbs

“We have always made this meatloaf as long as I can remember. When I tell people that we don't use fillers they always ask if it falls apart. It does not. You have to let it rest for 5 to 10 minutes before cutting. Sometimes I put in cheddar cheese.”
READY IN:
17mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

  • 1 -1 12 lb ground chuck
  • 1 onion, diced (I used large)
  • 1 green pepper, diced
  • 1 red pepper, diced
  • 1 (28 ounce) can diced tomatoes, drained, divided
  • 12 shredded cheddar cheese (optional)
  • 1 tablespoon Lawry's Seasoned Salt
  • pepper

Directions

  1. Mix ground chuck, onion, green pepper, red pepper, 1/2 of drained tomatoes, cheese if using and salts.
  2. form into a loaf or
  3. put in a loaf pan,.
  4. spoon rest of diced tomatoes on top of meatloaf.
  5. cover with aluminum foil
  6. bake in oven at 350 degrees for
  7. 1 1/2 to 2 hours.
  8. uncover aluminum foil last 15 minutes of baking.
  9. let rest 10 minutes before cutting.

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