Preparation / Directions:
Preheat oven to 350'F. In a large bowl, mix together all of the ingredients. Divide the meat mixture in half and shape into two 10-inch-long logs. Lightly grease two 16-inch sheets of foil. Wrap each log snugly in foil, twisting the ends to seal.
Place the loaves on a rack in a shallow roasting pan with 3/4 cup water. Bake for 1 hour or until an instant-read thermometer registers 160'F. Unwrap and serve.
DOLLAR SENSE: To stretch this loaf further, mix 3 cups cooled cooked white rice into the ingredients and cook about 10 minutes longer.
SWEET-AND-SAVORY STUFFED PEPPERS: Cut off the tops, remove seeds and trim the bottoms of 8 green bell peppers. Stuff the peppers with 1 recipe Roasted Pepper and Pork Meatloaf. Place in a 13 x 9-inch baking dish with 1/2 cup of beef broth. Make a half recipe of Mom's Best Meatloaf glaze and spoon over the peppers. Bake in a 350F oven for 45 minutes or until cooked through, basting occasionally.
TIMESAVING SKILLET SUPPER: Any of the meatloaf mixtures can be cooked in a large skillet in about 30 minutes. Because the meat is both panfried and then broiled, it gets a brown bottom and a crusty top. Add a green salad and some oven-fries and you'll have a meal.
Grease a 10-inch skillet (wrap the handle in foil if not ovenproof). Add the meat and carefully pat with your hands to fill the pan. Cook over medium heat for 20 minutes, until bottom is well browned; check underneath by lifting an edge with a spatula.
Place under the broiler and cook until the meat is nicely browned on top, about 10 minutes. Cut into 8 equal wedges and top with warm tomato sauce, if
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