Traditional Meatloaf (includes a turkey option and gluten free option)

Meatloaf is one of Joe's and Khi's favorites but it can be an expensive meal compared to other homemade meals so I don't make it too often. 

Joe doesn't like onions or peppers but meatloaf just isn't the same without those 2 ingredients, especially the bell pepper, that gives meatloaf it's awesome taste along with the baked ketchup on top.  It's not so much the taste he dislikes but the texture, so when preparing my meatloaf, I put the peppers and onions in a food processor and set it to puree.  It's not going to turn it into slush, but it definitely chops it up really fine so it's not big enough for him to complain.

INGREDIENTS

3 lbs lean ground beef or ground turkey
1 medium green bell pepper, diced small
1 small onion, diced small
1 C bread crumbs, or 1 C quick oats (gluten free)
2 tsp Worcestershire sauce
1/4 C ketchup
2 T prepared yellow mustard (such as French's)
3 eggs
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper

DIRECTIONS

Put all the ingredients in a large bowl.  Mix/squish together with your hands (I suggest taking your ring(s) off first) until all ingredients are mixed and well disbursed.

Beef meatloaf - Line a 9x13" baking pan with aluminum foil.  Place a cooling rack inside the pan.  Form the meat mixture into a meatloaf about 4-5" thick and place on the cooling rack that is inside the pan.  Loosely cover with aluminum foil. Bake in the oven at 350F.  At 45 minutes, pull the meatloaf out, remove the foil then smother the top generously with ketchup.  Bake uncovered for at least another 15 minutes or until the juices run clear when you poke the center with a knife.  

Turkey meatloaf - in a large bread loaf pan (or 2 regular size loaf pan), place the turkey meat mixture.  Cover with aluminum foil. Bake in the oven at 350F.  At 45 minutes, pull the meatloaf out, remove the foil, pour off any fat/broth then smother the top generously with ketchup.  Bake uncovered for at least another 15 minutes or until the juices run clear when you poke the center with a knife.  (The turkey meatloaf has a much softer texture and consistency.  I do not recommend removing the whole meatloaf from the pan at once since it may break into pieces).

TIPS

• This way of baking the BEEF meatloaf will allow the fat and juices to drain off and give the outside of the meatloaf a "skin".  
• If you only have old-fashioned oats, put them in a food processor to chop them for better results.  The oats help absorb the meat juices to hold flavor in addition to helping the loaf keeps its shape.
• Meatloaf freezes great.  Try making freezer meals for lunches at work.  Just let the lunch sit on your desk a few hours to thaw so it will take 2-3 minutes to heat up.
• To me, ketchup on meatloaf is the only way to go, but some people prefer brown gravy.  If that's your fix, then omit the ketchup and replace it with prepared brown or mushroom gravy.