meatloaf hash browns

BBQ meatloaf


1 pound ground chuck

¼ each red & green peppers diced

2 slices of sweet onions chopped

1 teaspoon dried garlic flakes

¼ cup BBQ sauce, your favorite I used my butchers

1 tablespoon sour cream

1 egg

½ crushed crackers

Ground pepper to taste

Hot sauce or Cajun seasoning (optional)

BBQ sauce to glaze


Mix well and bake your way. I added the glaze at the start. I usually add it later but thought this worked out well. I did mine to an IT temp of 160 deg.


My ver. Of Or Ida’s hash brown bake


I bag of Or Ida shredded hash browns thawed, well almost a bag I use a little from it before

1 can of Campbells cream of soup, your choice, I used mushroom

1 cup sour cream

Salt to taste

1 cup shredded cheese, I used sharp cheddar

3 slices sweet onions diced

½ red bell pepper diced

1 cup Panko bread crumbs

2 tablespoons butter, melted

A little olive oil and two pats of butter to sauté the onions and peppers


  1. Heat oven to 350°. Coat 11x7 baking dish with nonstick cooking spray. Sauté the onions in olive oil and butter until getting a little brown then add in the peppers. Cook until most of the liquid is gone let cool.
  2. In a large bowl, whisk together soup, sour cream and salt. Stir in Hash Browns, cheese onions, and red peppers until well mixed. Spoon evenly into baking dish.
  3. In a medium bowl, mix together breadcrumbs and butter. Sprinkle evenly on top of Hash Brown mixture.
  4. Bake uncovered for about 30 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Garnish with sliced green onion if desired.

Note: I baked mine for 35 minutes then added the buttered bread crumbs and baked 10 more minutes. I think bake for 30 minutes, add the bread crumbs and bake another 15 minutes.