Courtesy Paula Deen with changes by Sara Brown
1 lb ground beef, turkey, or both
½ cup chopped onion
½ cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1 cup Pepperidge Farm stuffing mix
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon mustard
Salt and pepper meat, mix all meatloaf ingredients well and shape into a loaf. Wrap loaf in Plastic Wrap and place in Freezer for 1-2 hours to firm up (this is so loaf will hold it's shape while being stored).
Mix ingredients for topping and place in Quart-size Freezer Bag.
Once loaf is firm, place plastic wrapped loaf into a Gallon-size freezer bag, along with smaller bag of Topping. Remove air and seal.
Thaw completely. Place loaf in baking dish, cover with Topping. Bake at 375 degrees for 1 hour.
Serve with mashed potatoes
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