The Best Meatloaf

For those who not like bell pepper in their meatloaf, this version offers just as much flavor and a robust tomato sauce for some extra kick.

The Loaf

Ground beef (80:20), 2 lbs

Saltine crackers, ½ individual package

Eggs, 2 small or 1 large

Evaporated canned milk, 5 oz

Basil (dried), 1 T

Oregano (dried), 2 T

Worcestershire sauce, 2 T

Fennel Seed (ground), 1 t

Onion (sautéed), 1/3/ c

Mushrooms (sautéed), 1/3 c optional

Salt and pepper

The Sauce

Condensed tomato soup (undiluted), 1 can

Catsup, 1/3 C

Brown sugar, 1/3 C

Worcestershire sauce, 2 T

Basil (dried), 2 T

Oregano (dried), 1 T, optional

Salt and pepper

Garlic powder, 1 t

Mix all ingredients for the loaf with hands and form into a large rectangular Pyrex dish. Place in center leaving room around all sides for the sauce.

Preheat oven to 350 degrees. Once oven has reached its target temperature, place loaf into oven. 

Mix all ingredients together for the sauce and add after loaf has cooked for 20 minutes.

Cook for an additional 1 hour for a total cook time of 1 hour and 20 minutes.

Remove from oven and let stand for 10 minutes before serving.