Deviled Meat Loaf
A savory meatloaf with a tangy tomato glaze, featuring green peppers and a hint of sweetness, perfect for family dinners and comfort food lovers.
Ingredients
Instructions
- Lightly mix ground beef, bread crumbs, green pepper, half of the tomato sauce, egg, and salt.
- Shape the mixture into a loaf in a shallow pan.
- Combine the remaining tomato sauce, water, brown sugar, mustard, and vinegar to make the glaze.
- Pour the glaze over the loaf.
- Bake at 350°F (175°C) for 1 hour and 15 minutes.
- Baste the meatloaf several times during baking.
Tips & Substitutions
For extra moisture, consider adding a small grated carrot or finely chopped onion to the meat mixture. You can substitute the ground beef with ground turkey for a leaner option. If you prefer a spicier kick, mix in some diced jalapeños. You can also use homemade breadcrumbs instead of store-bought to enhance flavor. Serve with a side of mashed potatoes for a comforting meal.
Serving Suggestions
Serve the deviled meatloaf sliced with a generous drizzle of the glaze on top. Pair it with creamy mashed potatoes and steamed green beans for a complete meal. A fresh garden salad can also complement the dish nicely. This hearty meatloaf pairs beautifully with my own chili for a cozy dinner gathering.
Storage & Reheating
Store leftover meatloaf in an airtight container in the refrigerator for up to 3-4 days. To reheat, slice the meatloaf and warm it in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual slices for a quick meal, but be cautious not to overheat.
Nutrition & Diet Analysis (per serving)
Each serving of Deviled Meat Loaf contains roughly 667 calories, with 10g protein, 141g carbohydrates, and 8g fat. It is an excellent source of calcium (27% of the Daily Value) and vitamin A (26% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 1612mg per serving (70% of the Daily Value).
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 shape it into a loaf, wrap it tightly in plastic wrap, and then in foil. It can be frozen for up to 3 months. When ready to bake, thaw it in the refrigerator overnight and then bake as per the recipe instructions.
What can I use instead of tomato sauce?
If you don't have tomato sauce on hand, you can substitute it with ketchup or crushed tomatoes. For a more robust flavor, try using barbecue sauce or a mixture of diced tomatoes and tomato paste. Adjust the seasonings accordingly to balance the flavors.
How do I know when the meatloaf is done?
To ensure the meatloaf is fully cooked, use a meat thermometer to check the internal temperature, which should reach 160°F (70°C). Additionally, the meatloaf should be firm to the touch and juices should run clear when cut. Let it rest for about 10 minutes before slicing for best results.
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).