We’ve been making this meatloaf with slight variations in my family for as long as I can remember. When people say they hate meatloaf, I’m astounded. This meatloaf is delicious enough to serve to your snootiest company!

Jodi Lea Stewart’s Meatloaf

  •  1-1/2 to 2 lbs. hamburger or a combination of hamburger and sausage.
  •  2 eggs slightly beaten 
  •  1/2 cup onion, chopped
  •  1/2 med. poblano pepper, chopped 
  •  2 med. or 1 large stalk celery with leaves, chopped 
  •  1 can Rotel diced tomatoes & green chilies, original
  •  1 small can of chopped tomatoes, or not.  This is optional and depends on how “wet” your Rotel made the mixture.
  •  1-1/2 Tbls. Liquid Amino seasoning (note: It tastes like soy sauce, but it’s healthier. I love it!)
  •  1 tsp. garlic powder, opt.
  •  1 tsp. onion powder, opt.
  •  Black pepper to taste
  •  2 tsp. seasoning salt
  •  Old-fashioned, uncooked Quaker oats
  •  4-6 bacon strips cut in half  


Easy Directions

in a large bowl, combine hamburger, or ground meat/sausage combo, with eggs, onion, poblano, celery, Rotel tomatoes & green chilies,  small can of tomatoes and seasonings. Use hands to mix well. Add uncooked oats until mixture holds together AND IS NEITHER DRY NOR SOUPY.

Turn mixture out into a roasting pan. I prefer a SpatterWare roaster sprayed with non-stick spray. The mixture will be rounded from the shape of the bowl. Keep that shape. Round and pat until you have a loaf not touching any sides of the pan. Don’t make it too flat. Never push it to the sides of the pan. Who started that? It’s yucky and makes for odd, dry edges!

Add the strips of bacon to the top and squirt a little ketchup over the top to decorate if desired. Sometimes, I add the ketchup in a lattice design and totally cover the top with the bacon halves. Yum!  Bake at 350-degrees, uncovered, for approximately 1-1/2 hours. Test for doneness. Promptly remove from the pan onto a platter to prevent grease absorption. Wait about 10-15 minutes before slicing.


Comment: A little added jalapeno pepper is something I do sometimes. How many seeds you leave in the jalapeno has a lot to do with the heat you love.

Comment: Our favorite accompaniments for this dinner are mashed potatoes, gravy, hot rolls or biscuits, salad and a few side dishes like fiesta corn or country-style squash.

Comment:  I use latex gloves when I stir the mixture. No way am I getting raw meat under my fingernails!

About Jodi Lea Stewart

Author Jodi Lea Stewart ~ Laughing Makes it All Worthwhile ~

Jodi Lea Stewart is a fiction author who believes in and writes about the triumph of the human spirit through overcoming adversity via grit, humor, and stubborn tenacity. Her writing reflects her life beginning in Texas, Missouri, and Oklahoma, later moving as a youngster to an Arizona cattle ranch next door to the Navajo Nation, and, as a young adult, resuming in her native Texas. Growing up, she climbed petroglyph-etched boulders, bounced two feet in the air in the backend of pickups wrestling through washed-out terracotta roads, and rode horseback on the winds of her imagination through the arroyos and mountains of the Arizona high country. Her lifetime friendship with all nationalities, cowpunchers, and the southern gentry allows Jodi to write comfortably about anything in the Southwest, the South, and far BEYOND.



Watch the Book Trailer for THE GOLD ROSE HERE.

I write historical fiction centered around the early to mid-twentieth century. My latest novel, THE GOLD ROSE, involves the Japanese invasion of China and the ensuing civil war that ushered in modern-day communism. No matter what the circumstances, eras, conflicts, or main plots entail… my goal is always to create characters everyone relates to. I believe that’s the kind of connective reading in which the reader and writer actually share a point in time. 😊 Happy reading, y’all!






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