Big Red Meat Loaf
A hearty meatloaf featuring ground beef, oatmeal, vegetables, and a tangy Piquant Sauce, perfect for family dinners and comfort food lovers alike.
Ingredients
Instructions
- Combine ground beef, oatmeal, chopped onion, chopped green pepper, minced parsley, prepared mustard, marjoram leaves, pepper, eggs, and milk in a large bowl.
- Mix lightly but thoroughly until well combined.
- Press the mixture into a greased 9 x 13-inch pan.
- Spread with Piquant Sauce on top of the meat mixture.
- Bake at 350°F (175°C) for 1 hour and 10 minutes.
Tips & Substitutions
For a twist, consider substituting half of the ground beef with ground turkey or pork for a lighter version. You can also use breadcrumbs instead of oatmeal if preferred. Adding grated carrots or zucchini can enhance moisture and nutrition. Be sure not to overmix the meatloaf to keep it tender. This Big Red Meat Loaf pairs beautifully with Brandy Beans for a hearty meal.
Serving Suggestions
Serve the Big Red Meat Loaf with a side of creamy mashed potatoes or a fresh garden salad for a balanced meal. Roasted vegetables or steamed green beans also make excellent accompaniments. For added flavor, drizzle extra Piquant Sauce over each slice before serving. This dish is a great centerpiece for a family dinner or casual gathering.
Storage & Reheating
To store leftovers, wrap the meatloaf tightly in plastic wrap or aluminum foil and place it in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the meatloaf and warm it in a preheated oven at 350°F (175°C) for about 20 minutes, or until heated through. You can also microwave individual slices on medium power.
Nutrition & Diet Analysis (per serving)
Each serving of Big Red Meat Loaf contains roughly 138 calories, with 5g protein, 26g carbohydrates, and 3g fat. It is an excellent source of iron (32% of the Daily Value), vitamin C (25% of the Daily Value), and vitamin A (21% of the Daily Value), and a good source of dietary fiber. It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I freeze the meatloaf before baking?
Yes, you can freeze the meatloaf before baking. Just wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as directed.
What can I use instead of green pepper?
If you don't have green pepper, you can substitute it with chopped celery or even diced mushrooms for added flavor. Alternatively, sweet bell peppers or even a touch of diced jalapeño can provide a different but tasty twist on the recipe.
How can I tell when the meatloaf is done?
The meatloaf is done when the internal temperature reaches 160°F (71°C). You can check this using a meat thermometer inserted into the center. Additionally, the meatloaf should be firm to the touch and no longer pink in the center.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).