1-2 lb. ground beef (lean or full-fat)
1 cup bread crumbs OR crushed whole wheat crackers OR traditional rolled oats
2 eggs
1/2 tsp. pepper
small onion or garlic, or both (may use powder, to taste)
1 (15 to 24 oz.) can tomato sauce (I use Hunts Traditional or Herb Garlic)
1 cup Parmesan cheese, divided (optional)

OPTIONAL:

splash Worcestershire sauce
1/2 cup chopped bell peppers

Preheat oven to 350°F.

Mix together meat, bread crumbs, eggs, seasonings, sauce, and half the cheese (if using). Mold into loaf. Place in pan (I use a 10-inch glass) prepared with non-stick cooking spray (I use Pam with olive oil).

Paste top with any remaining sauce; sprinkle with remaining cheese, if desired, as well as extra oats, crumbs, herbs and spices or other favourites (remember that this top layer will probably burn slightly; to prevent blackening, check frequently while baking).

Place on bottom or middle rack of oven and bake at 350°F for 30 minutes per pound of hamburger; oven temperatures vary, so check every 15 minutes. Loaf should be firm and resist cutting slightly. If you do not have a device to check the internal temperature, prolong cooking time to about 1 1/2 hours, but the top layer may burn in that case.

NOTES:

Do not put water or oil on the top of the loaf, this will burn it. To not put extra sauce in the bottom of the pan, as this will also burn onto the pan, and possibly burn the loaf edges. Cooking longer than 1 1/2 hours is not recommended, except to taste.

Always read ingredients labels and make sure of allergy or warning information. Not all packaged foods are safe. Check all expiration dates before buying/opening. Remember that the more ingredients you add, the higher the nutrient intake, but also the higher the sodium, sugar, fat, and cholesterol intake. Please apply whatever changes to this recipe as needed or desired for the needs of the individuals consuming.

Enjoy!

Submitted by: Ebonie M. Blackforest