Telephone Meatloaf. Weird name, huh?

Does anyone eat meatloaf anymore? I wasn’t sure. We do, but we’re a little retro around here.

This recipe was given to me by my aunt Alma, and her mother (my great-grandmother) Rose Marie taught it to her. Aunt Alma told me that she called it “telephone meatloaf,” because it was so easy that you could tell someone the entire recipe over the telephone!

Aunt Alma suggested that we should probably call it “e-mail meatloaf” now.

So, you can probably guess it’s super easy.  Delicious too. It’s super moist, so if you prefer more “brick-like” meatloaf, you can always use more crackers. Personally, I like it just the way it is. That way, I can take the leftovers and “skillet-fry” it. Todd likes a good meatloaf sandwich.

I told you, we’re retro around here.

Telephone Meatloaf

1 lb ground beef
1 small onion
1 bell pepper
1 can crushed tomatoes
1 pkg. saltine crackers – crushed
1 egg
2-ish T. butter

One box comes with 4 packages in there. Don’t want you think I mean the WHOLE BOX. Just one of the packages. 🙂

First, dice your onion and bell pepper.  Take that nice couple pats of butter and drop it in a hot skillet.  Add those peppers and onions and saute until lovely.

While they are cooking up, put your meat, tomatoes, crackers (you can make them into crumbs with the food processor, but I like to crush them by hand :)), and seasonings in a mixing bowl.

Next, add the sauteed onions and peppers.

I like to mix those together for a minute and then I add my egg. Mix well, by spoon or hand. 🙂

Mush it together in a loaf shape and put in a loaf pan.

(Okay, maybe I didn’t obliterate those crackers as well as I could have.)

Bake in a pre-heated oven set at 350 degrees for an hour or until internal temperature reaches 160*.
(Seriously, I don’t play with meat temps.)

I like to put some ketchup on top when it’s all done.  I’ll admit, I’m a sucker for ketchup with meatloaf.

It’s so good and it reminds me of Aunt Alma every time I make it.

I’m not sure if the oregano is in the original recipe, but I love it in there.

Happy eating!