I have never made a meatloaf that was so full of flavor and so moist until today. I wanted to step out of the box and try different ingredients that would elevate this meatloaf from typical to terrific! There were a lot of surprised (good and bad) that happened along the way, but the end result was a beautiful meatloaf that melts in your mouth with each bite!
* This is the first recipe that I have made that will come with instructional pictures!
Preheat the oven to 350 degrees. In a large mixing bowl combine all ingredients listed EXCEPT for the green peppers, onions, and Rotel Tomatoes. Before adding to the meatloaf mixture, dice and sauté the green pepper and onion for about 5-6 minutes. Drain the juice from the Rotel can before adding to the mixture.
Setting the Loaf and Baking
Using your hands, knead the mixture until well combined. Shape the meatloaf mixture into a loaf and place into an 11" x 9" baking dish. Cover tightly with aluminum foil and bake for 1 hour.
Sauce and Set
After an hour has elapsed, remove the meatloaf and drain the grease. Add your favorite sauce and place back into the oven uncovered for an additional 30 minutes. Take out the meatloaf and tent it for about 15 minutes and allow to cool. Serve.
In place of the Egg, I used 2 tbsp. of Olive Sauce. It makes a great binder for the meatloaf.