Easy Homestyle Meatloaf Recipe with Onion and Peppers

Easy Homestyle Meatloaf recipe with onion and peppers is the perfect comfort food for busy weeknights. This easy homestyle meatloaf is made by combining ground beef, bread, milk, eggs, and a mixture of frozen onions and bell pepper, resulting in a flavorful and easy meal that requires minimal preparation.

Meatloaf is a family favorite. My family loves meatloaf because it tastes great and the leftovers make awesome sandwiches the next day. I love it because it's so easy to throw together and because it's so versitile. I think I've made all kinds of meatloaves over the years. I have to say, I rarely use a recipe anymore. 

However, I do have several favorite meatloaf recipes. They are all good meatloaf recipes. I've made these recipes over the years and tend to go back to now and again when I get a craving; For a change of pace, we do love this Turkey Meatloaf. It's a delicious recipe made with ground turkey instead of beef, but still has a ton of flavor. My newly discovered Lipton Onion Soup Mix Meatloaf Recipe  is full of flavor and made with a meatloaf mix, rather than just ground beef. And, my mother adored my recipe for BBQ Meatloaf, smothered in smokey BBQ sauce. 

Home-style Meatloaf Recipe

I realize home style means different things to different people. To me, it means a recipe that seems like it has been around for decades. Something that is made with simple and honest ingredients. Something your mom or grandma used to make on a regular basis when you were little. I think this meatloaf recipe I'm sharing today tastes like that.

Meatloaf with Frozen Vegetables

This meatloaf takes a traditional meatloaf recipe with vegetables and makes preparation easy by using frozen vegetables such as onions and green peppers. By using frozen vegetables in your meatloaf, you eliminate the process of sauteeing them before adding to the meatloaf. Frozen vegetables like onions and peppers, for the most part, tend to soften up once they are frozen. This makes them the perfect addition to meatloaf for flavor and moisture. Of course, you can use fresh peppers and onions, but you need to not only take the time to clean and dice them, but also to precook them so they aren't hard in the finished meatloaf. In my experience, the vegetables never get soft enough if they go in raw. And no one wants a crunchy meatloaf!

When I first developed this meatloaf recipe back in 2013, the frozen product I used was readily available. Today, however, that product is no longer available. But, there are still plenty of frozen onion/pepper blends that you can find in your grocer's freezer section that will work here. Look for one where the vegetables are chopped not sliced. It may also contain other vegetables such as celery along with the onions and peppers and added parsley. That mixture will work just fine in this recipe. If all you can find is the sliced mixed onions and peppers, that will work too. But, you will need to chop the slices before adding to the meatloaf mixture. You can also find frozen chopped green peppers and frozen chopped onions bagged separately. Buy both and make your own blend. You could also freeze your own chopped onion/bell pepper blend to use in recipes like this one when produce is in season and abundant. 

Using frozen onion/bell pepper blend in the classic meatloaf recipe below eliminates the need to clean, chop and pre-cook the onions and peppers, which makes putting together this meatloaf a snap. The bell peppers and onions cook down nice and soft with no extra prep. This gives the meatloaf flavor but no "crunch". And moist? Yes, this meat loaf is nice and moist even when you use lean ground beef.

Meatloaf Ingredients and Equipment

(Exact amounts and complete directions are found in printable recipe card below.)

• lean ground beef
• bread
• milk
• frozen chopped onion/bell pepper mix
• garlic 
• ketchup 
• eggs
• dried thyme
• kosher salt
• black pepper
• hot sauce
• sheet pan or 13 x 9 inch baking dish
• aluminum foil

You do not need a loaf pan to make meatloaf. In fact, it's probably the worst pan to use to make meatloaf! The fat drippings have no where to run off to while the meatloaf is cooking and you often end up with a soggy bottom. Yuck. 

Hand shaping your meatloaf on a pan that has adequate space all aound it will not only keep the bottom of your meatloaf from getting soggy, but it will also help the meatloaf cook more evenly. 

  

How to make Easy Home-style Meatloaf Recipe with Onion and Peppers

Begin by preheating your oven to 350 degrees F. Line a baking sheet or a 13 x 9 inch pan with foil (to help with clean-up). Spray foil lightly with cooking spray.

In a large bowl, tear the bread into tiny pieces. (Alternately, you could throw it in the food processor and make soft bread crumbs, but it's not neccesary.) Pour milk onto bread pieces and smash the bread into the milk with a fork. Allow to sit for 5 minutes, then press again with the fork into the bread and milk to turn it into a paste. If all the milk hasn't absorbed into the bread, it's ok. 

Add ground beef, frozen onion/bell pepper blend (no need to defrost), minced garlic, 1/2 cup ketchup (reserve the other half for the glaze and topping), eggs, dried thyme, salt, black pepper, and a few dashes of hot sauce (if desired).

Wash and dry hands. With clean hands (because they are the very best tool to make meatloaf with), combine the ingredients in the bowl just until the mixture starts to come together and hold into a ball.

Transfer meat mixture onto prepared baking sheet pan and shape mixture into an oval loaf measuring about 5 inches by 10-11 inches. Wash and dry hands immediately.

With clean hands, take a 1/4 cup reserved ketchup and glaze the meatloaf with a brush on the tops and sides of the meatloaf. In a small bowl, take the remaining 1/4 cup ketchup and add a few dashes of hot sauce, if desired. Stir and set aside for topping. (You will add this to the top of the meat loaf toward the end of cook time.

Place meatloaf in oven on middle rack and bake for 50 minutes. Carefully remove meatloaf and spread the reserved ketchup/hot sauce mixture on the top of the meatloaf then return to oven for 10 minutes. Check the internal temperature with a meat thermometer in the center of the loaf. Internal temperature of the meatloaf should read at least 160 degrees F on your instant-read thermometer. If not, continue to cook meatloaf until it does.

Remove meatloaf from oven and tent with aluminum foil. Allow it to rest for at least 10-15 minutes to allow juices to redistribute before slicing.

Subsitutuons and Variations

• Swap fresh minced garlic for 1 teaspoon garlic powder.
• Swap frozen onions and bell peppers for fresh ones, by following the instructions on the recipe card below or leave them out entirely. You will still have a delicious meatloaf.
• Add a tablespoon of Worcestershire sauce for deeper beefy flavor.
• Swap dried thyme for dried margoram for a milder flavor.
• Add an extra egg to the mixture to make it more firm. 
• Use plain bread crumbs or saltine crackers in place of bread slices. 
• Subsitute half or part of the beef with ground pork, ground veal, or Italian sausage for a different flavor

Freezing and Storage

If the ground meat you are using has been previously frozen, you will need to fully cook the meatloaf before freezing. I like to freeze sliced meatloaf rather than a whole meatloaf for easy future meals. Store in an airtight container or in a vaccum sealer system. You can freeze up to several months. Defrost in the refrigerator and heat in microwave or oven until warm. 

Leftover meatloaf can be stored in an airtight container in the refrigerator for about 3 days. That is, if it lasts that long. Meatloaf sandwiches, anyone? 

Frequently Asked Questions

What goes with meatloaf besides mashed potatoes? 

Yes, mashed potatoes go with meatloaf perfectly, as does a good gravy. I love to serve these country style green beans with meatloaf. Buttered egg noodles make a great side dish for meatloaf too! Or try these delicious side dishes with meatloaf:

• Easy Potato Pancakes
• Oven Roasted O'Brien Potatoes
• Roasted Garlic Parmesan Cauliflower
• Sauteed Brussels Sprouts with Bacon
• Roasted Broccoli with Cheese Sauce

Do I have to add onions and bell peppers to this meatloaf recipe?

No, you can leave them out entirely. You will still have a great meatloaf.

Can I use a loaf pan to cook my meatloaf in?

You can, but I don't suggest it. The fats from the meat tend to collect in the bottom of loaf pans and it makes the bottom either soggy or too crispy. 

I hope you enjoy this easy meatloaf recipe! It's a family favorite and I'm so glad to be able to share it here with all of you! Remember, to leave a star rating in the recipe card if you make this recipe. 

Homestyle Meatloaf, Homestyle Meatloaf Recipe, Classic Meatloaf, Meatloaf with green pepper and onion, Meatloaf with frozen vegetables

main course, beef, ground beef, meatloaf

American

Yield: 8 servings

Author: Renee Paj

Easy Homestyle Meatloaf Recipe with Onion and Peppers

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

This easy homestyle meatloaf is made by combining ground beef, bread, milk, eggs, and a mixture of frozen onions and bell pepper, resulting in a flavorful and easy meal that requires minimal preparation.

Ingredients

• 2 pounds lean ground beef (I like to use 85/15)
• 2-3 slices of bread (any kind you have will work), torn into small pieces
• 1/2 cup milk (can be any kind)
• 1 cup chopped, frozen onion and bell pepper mix*
• 2 cloves garlic, minced
• 1 cup ketchup, divided
• 2 large eggs, slightly beaten
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• hot sauce, to your liking

Instructions

1. Preheat oven to 350 degrees F. Line a sheet pan with aluminum foil and lightly spray with cooking spray.
2. In a large bowl, combine the bread pieces and milk. Allow to sit for a few minutes to allow the bread to absorb some of the milk. Using a fork, smash the bread down into the milk making a paste and breaking up the bread.
3. Add ground beef, frozen onion/bell pepper blend (no need to defrost), minced garlic, 1/2 cup ketchup (reserve the other half for the glaze and topping), eggs, dried thyme, salt, black pepper, and a few dashes of hot sauce (if desired).
4. Wash and dry hands. With clean hands (because they are the very best tool to make meatloaf with), combine the ingredients in the bowl just until the mixture starts to come together and hold into a ball.
5. Transfer meat mixture onto prepared baking sheet pan and form into a loaf shape about 5 inches by 10-11 inches. Wash and dry hands immediately.
6. With clean hands, take a 1/4 cup reserved ketchup and glaze the meatloaf with a brush on the tops and sides. In a small bowl, take the remaining 1/4 cup ketchup and add a few dashes of hot sauce, if desired. Stir and set aside for topping. (You will add this to the top of the meatloaf toward the end of cook time.)
7. Place meatloaf in oven on middle rack and bake for 50 minutes. Carefully remove meatloaf and spread the reserved ketchup/hot sauce mixture on the top of the meatloaf then return to oven for 10 minutes. Check the internal temperature with a meat thermometer. Internal temperature of the meatloaf should read at least 160 degrees F. If not, continue to cook meatloaf until it does.
8. Remove meatloaf from oven and tent with aluminum foil. Allow it to rest for at least 10-15 minutes to allow juices to redistribute before slicing.

Notes

*To use fresh onions and peppers in place of frozen: In a large skillet on medium-high heat, add about 2 teaspoon olive oil. Add 1/2 cup chopped onion and 1/2 cup chopped bell pepper to the skillet and cook for 6-7 minutes, or until the onion begins to become transluscent and the vegetables are softened. Take off heat and allow to come to room temperature before adding to the ground beef mixture.

Nutrition Facts

Calories

257.17

Fat (grams)

7.93 g

Sat. Fat (grams)

3.31 g

Carbs (grams)

17.53 g

Fiber (grams)

1.69 g

Net carbs

15.84 g

Sugar (grams)

7.68 g

Protein (grams)

28.65 g

Sodium (milligrams)

716.98 mg

Cholesterol (grams)

118.64 mg

Nutritional Information is an estimate it is provided as a courtesy.

https://www.reneeskitchenadventures.com/2013/08/easy-home-style-meatloaf.html

Copyright © 2013 Renee's Kitchen Adventures

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