hamburger, meatloaf, main dish, old fashioned meal

Old Fashioned Moist Meatloaf

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Old Fashioned Meatloaf 1Do you have a hankering for GREAT old fashioned meatloaf?   Well, here you have it!  

This meatloaf is moist, tender, meaty, lean,  full of flavor and just plain comfort food.  The topping is a huge bonus for a perfect finish.  A bit of surprise of hhhmmm, what’s that in there, with a whole lot of yumminess slathered on top.  When it’s baked on top it caramelizes and is incredible.  Seriously, this is fabulous and perfect for a night in, or to impress your company.  Give it a try! Click through to the next page for the recipe.

Moist Old Fashioned Meatloaf


1   1/2 lbs. lean hamburger (80%-90% is best)

1 medium onion, chopped

1/2 bell pepper, chopped

1 – 2 Tbl. chopped garlic, to taste

2 Tbl. butter

1 egg

2/3 cup milk

1/3 cup grated carrot (makes the meatloaf incredibly moist)

2/3 cup dried Italian bread crumbs

1 Tbl. worchestershire sauce

1 Tbl. balsamic vinegar

1 tsp. Montreal Steak seasoning

1 tsp. beef bouillon

1/2 tsp. basil

1/2 tsp. hot sauce  


1/3 cup brown sugar

3 Tbl. mustard (dijon is great for this topping)

1/2 cup ketchup   



Heat oven to 350 degrees

Line the bottom of a 5×9″ loaf pan with parchment paper if desired – but makes it so much easier to take out for serving.

Lightly coat the pan with spray release. 

Old Fashioned Meatloaf

In a fry pan or skillet, add in the butter and cook the onion and green pepper until tender and the onion is almost clear. 

The reason for this step is to avoid biting into a almost raw piece of onion or pepper.Old Fashioned MeatloafAdd in the garlic and cook 1 more minute. This takes the edge off of the garlic.Old Fashioned MeatloafIn a large bowl combine the ground beef, cooked onion-bell pepper and garlic mixture, egg, milk, grated carrot, bread crumbs, Worcestershire sauce, balsamic vinegar, Montreal steak seasoning, basil, bouillon and hot sauce. Old Fashioned MeatloafMix mixture well, I like to use the disposable gloves for this step.Old Fashioned MeatloafPut the meat mixture into the prepared loaf pan, pat in evenly and to slightly compress.  

Topping: In a small bowl combine the ketchup, brown sugar, mustard and mix well.Old Fashioned MeatloafPour over the meat mixture in the pan.  Old Fashioned Meatloaf

Bake until internal temperature reaches 180 degrees, which will be approximately 45 minutes to 1 hour, depending on your oven and the size of pan you used.

Allow meatloaf to sit for 5 minutes and if you have excess grease in the pan; carefully pour it off, using caution not to burn yourself.

Slice and serve.  DSC_2603- editCarrie Groneman’s original recipe.  Copyright Carrie Groneman, A Mother’s Shadow.  2014, 2016

Recognize a blessing and be a blessing today.

Easily freeze all types of peppers

How to Easily Freeze Peppers

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Easily freeze all types of peppers

It’s easy to freeze peppers and so economical

Peppers of all types are proliferate right now in the gardens, easily available at farmer’s markets or very inexpensive in the grocery stores. Take advantage and store up for the winter. Here are several ideas of how to freeze and use them later on.


You can freeze as shown here. It is important to seed and pat dry after washing or the peppers will be covered in frost after freezing, which can change the taste and color.  However, if you are in a hurry, and later find there is a layer of ‘snow’ on your peppers, just rinse, pat dry and use.    Use freezer bags and DOUBLE bag for storage.Freeze 'Em Up 1Another option is to chop up the peppers and spread out in a single layer on plastic wrap in a pan or cookie sheet.

Place the pan in the freezer for 10-30 minutes and they will appear as pictured belowFreeze 'Em Up 2

Freeze 'Em Up 3


Place frozen pepper pieces in freezer zip lock bags and DOUBLE bag.

Immediately place bags in freezer or the pepper will defrost and then be a big chunk when frozen.

These will stay in individual pieces and easy to use if done this way. Freeze 'Em Up 4For jalapeno, Anaheim peppers, Thai and other hot and spicy peppers, I have froze them whole, with the seeds and intact  right after washing.

When working with hot peppers of this type, wear disposable gloves! Also, the ‘heat’ is in the seeds and vein of the pepper.Freeze 'Em Up 5

Another option is to seed, half, or dice.Freeze 'Em Up 6I very rarely defrost the bell or hot peppers before using them.

I use them frozen, right from the freezer to dice, chop or any other cooking method I need a pepper for. 

Enjoy and make the most of the bounty!

Copyright Carrie Groneman, A Mother’s Shadow

Recognize a blessing and be a blessing today.