Tonight's meatloaf was a hodgepodge of remembered tricks and impressions from Mom and Grandmom and recipes that I browsed through at Allrecipes.com. Since Allen ok'd it though I thought perhaps I'd share tonight's version. As always, measurements are estimates so go by your own instincts if you try this yourself.
1-1 1/2lb ground beef
1 bulb garlic grated
1 can tomato paste
1 c rolled oats
1 large onion well chopped
1 green bell pepper well chopped.
1/2 basket of baby portobello mushrooms chopped
3-4 tbs finely chopped jalapeno peppers
1lb very sharp chedder cubed (about pea size)
generous splash Braggs Amino Acids (or soy/Worcestershire sauce)...about 2tbs
dash each tobasco and cayenne pepper (to taste)
salt and pepper.
(Since our beef is grass fed from my in-law's farm and tends to be extremely lean I added in a little grape seed oil to make sure things were moist and held together.)
Chop, stir, grate, mix, pop in a pan, and bake on 350 for about an hour.
It turned out a little on the spicy side, but otherwise it was very moist and flavorful. Although I'll probably do some free handing off it in the future, I think this is going to be my basic meatloaf recipe. Little bit Mom, little bit Grandmom, all the way me.