Tangy Meatloaf Crumble

Tangy Meatloaf Crumble
I’m not fully sold on the name, but I just can’t call this meatloaf. It’s too misleading. This has very little in common with regular old meatloaf.

When Bear and I first got married, I was a vegetarian and he couldn’t imagine a meal without red meat. It became apparent in a real hurry that we’d have to make some changes or one or both of us would starve. This was the first recipe I ever came up with. Meat and potatoes done in a way that offered me something I liked – a sharp tangy flavor. I opened my cupboard and started adding all my favorite things to it, but because I was making it up as I went along I didn’t add any kind of a bread crumb that traditionally binds it into a loaf shape, so when it’s cooked it crumbles apart all over your bed of mashed potatoes.

I once served this to a couple of missionaries – 19 year old boys who spend all day walking and riding bikes. One of them asked me if he could have some ketchup, took one bite, and said, “Nevermind.” Meatloaf with no condiments needed. Guaranteed.

2 lbs ground beef
1 egg
1 green pepper, diced
1 onion, diced
1 C ketchup
1/4 C lemon juice
1 T balsamic vinegar
2 T Worcestershire sauce
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp dried garlic salt
1/2 tsp dried chili powder

Mix all ingredients together thoroughly and divide in two. Fill two ungreased bread pans with the mixture and bake in a 350 oven for 45 minutes.

I never serve this without a big helping of mashed potatoes and an extra spoonful of pan juices on top. Then it almost becomes like a wicked flavorful upside down Shepherd’s Pie.

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