Bringing flavor, pizazz and panache to cooking

I was on Facebook the other day and saw a post from my cousin, Lisa Calhoun Ervin who lives in the Memphis, TN area, that she was fixing meatloaf for dinner. It sounded so good that I asked her to send me her recipe so that I could share it with you. The recipe is mostly as written in her email, but I’ve added some ingredient amounts. Thanks, Lisa, for the very tasty meatloaf!


Lisa Calhoun Ervin

Well, not real sure how to relay the recipe for my meatloaf as I pretty much just kinda eyeball my ingredients, but I’ll give it a shot. I guess if anyone wants to try it, they can play with it till they get the taste they want which is kinda how I did it. LOL!

3 lbs Ground Beef

2 Eggs

1 pouch Onion Soup mix

½ cup Italian Bread Crumbs

1 small Bell Pepper, diced

2 cups or 1 small package Shredded Mozzarella cheese

½ to 1 tsp each of Garlic Powder, Onion Powder, and Cavender’s Seasoning – available at WalMart – to taste

1 5 oz. can Italian Tomato Paste

Preheat oven to 375 degrees.

In a large bowl, mix all except cheese and tomato paste. I know it’s messy, but I use my hands.

Spread beef mixture in bottom of 9×13 baking dish. Spread cheese along center and then roll and shape to a log. Close ends as best as you can.

Bake about an hour or until done as baking times vary. (I have to drain grease a couple times during cooking.)

Top with tomato paste and put back in oven for about 10 more minutes. Serve


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