Our third stop on our trip through ‘A Meatloaf in Every Kitchen” is another classic, they dubbed the “Painter’s Meatloaf” for it’s speckled color.
Small onion (diced)
Green Bell Pepper
Red Bell Pepper
White bread (torn or cubed, crust removed)
Ground beef (chuck)
Cayenne pepper (or Sriracha)
Preheat oven to 325 F
Heat the oil in a skillet and sauté the onions till soft. Add the chopped carrots and bell peppers and sauté till tender. Let cool.
Soak the bread in the milk and then squeeze to remove excess liquid.
In a large bowl, mix the soaked bread, meats, eggs, ketchup, salt, cumin, nutmeg, cayenne and pepper until well combined. Hands are great tools for mixing a meatloaf.
Fold in the vegetables until well mixed. Put the mixture into a 5 x 9 inch loaf pan and top with ketsup.
Bake about an hour or until the internal temperature is 160 F. Rest for 10 minutes before slicing and serving.
This was a very flavorful and juicy meatloaf with lots of color and eye appeal. I usually use onion and bell pepper in my meatloaf, so that gave it a familiar flavor. The carrots added a little extra crunch and moisture.
The cumin and nutmeg add distinction to this meatloaf that doesn’t get captured by the colorful name. Add enough cumin and nutmeg to give a slight flavor to the loaf, but not so much that you feel like you are eating something from the Middle East. Subtlety is the name of the game here. Keep this part of the flavor profile in mind when you choose your accompaniments. 👍