Night Twenty Four….Meatloaf and Brussel Sprouts

Spaghetti and meatballs were on the agenda for tonight, but whilst I was preparing the meatballs, I decided to use some of the meat to make a meatloaf to freeze…I asked Jake if he’d rather just have that for dinner, and he said yes.  So, meatloaf it is!  Here’s my traditional recipe. It’s really only different from most other people’s because I use BBQ sauce instead of ketchup.


1 1/2 lbs ground beef

1 cup Italian Bread Crumbs

1/2 Bell Pepper (I used an orange one, tonight)

2 large eggs

2 tsp Tony Chachere’s Creole seasoning

2 tsp minced garlic

1 tsp salt

1/2 bottle of BBQ sauce


Mix all ingredients except sauce in a large bowl (I find it’s best to just mush it up with your hands).  Once mixed, shape into a loaf and place in a bread pan or casserole dish.  Bake at 400 degrees for one hour.  During the last thirty minutes of cook time, pour BBQ sauce over the cooking meat.  Remove from oven, cut into slices.


I made brussel sprouts to go along with it. 



1 12 oz bag of frozen brussel sprouts

1/2 stick of REAL butter

2 Tbsp garlic salt

1 c water


Place all ingredients in a medium saucepan.  Cook on low heat until sprouts are tender.  Should take 20-30 minutes. 


Messiness Factor: 3 out of 5.  Chopping peppers is the worst of the work involved in this meal, but you do have to dirty up some extra bowls and such, not to mention getting your hands all messy in the mixing portion of the instructions.




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