10 February, 2014
Bev’s Meat Loaf
2 large eggs, lightly beaten
1 tablespoon Worcestershire sauce
½ green bell pepper, diced
½ medium onion, finely chopped
1 teaspoon prepared yellow mustard
18 saltine crackers, crushed
2 pounds lean ground beef
1 pound ground pork sausage
½ cup firmly packed brown sugar, divided
½ cup ketchup
Preheat oven to 350°
Combine first 8 ingredients and ¼ cup brown sugar in a medium bowl just until blended. Place mixture in a lightly greased 11″ x 7″ baking dish, and shape mixture into a 10″ x 5″ loaf.
Bake 1 hour. Remove from oven, and drain off the grease. Stir together ketchup and remaining ¼ cup brown sugar; pour over top of meatloaf. Bake 15 more minutes or until a meat thermometer inserted into thickest portion registers 160°. Remove from oven; let stand 20 minutes. Remove from baking dish before slicing.
Adapted from a recipe by Bev Lambert published in Southern Living Magazine, February 2010