Meatloaf

Preheat oven to 375 degrees.

In a large bucket-type bowl, combine ground beef, onion, bell pepper, eggs, and Ro-Tel. Mix thoroughly. (I like to slip on surgical gloves and mush it all together—no joke.) Season with salt and pepper to your heart’s content. Mix/mush some more to ensure your loaf will be seasoned throughout.

This is where I buck convention. I do not form my meatloaf into a loaf form. It’s more of a meat cake, I suppose. I am too impatient and lazy to wait around for a block of meat to cook for seventeen hours. If you want your meatloaf to be an actual loaf, good for you! But I digress. I evenly pat my meat mixture into a 9×13 inch baking dish. Bake for 2 hours or until done.

While meat is baking in your oven, combine ketchup, brown sugar, and Worcestershire sauce in a small bowl (cereal bowl-sized). Mix well to make sure there aren’t any brown sugar lumps in the mixture.

During the final 10 minutes of the meatloaf’s cook time, drain off any fat from the meat and spread the ketchp mixture over the top of the meatloaf. Let your loaf/cake/whatever bake for those last 10 minutes, then enjoy!