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1
Put ground meat in a large bowl.
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2
With your fist, push a bowl shape in the middle of the ground meat.
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3
Take a handful of crackers and crumble them by hand into the bowl shape in the beef.
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4
Beat the eggs and add them on top of the crackers, then pour in the milk.
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5
Season with a few shakes of salt and pepper and mix everything together with your hands.
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6
Saute peppers and onions in a small pan with about a teaspoon of butter or olive oil until just tender, about five minutes.
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7
Add about a third of this to the meatloaf mixture and set the rest aside for the gravy.
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8
In a separate bowl or plate, crush a generous handful or so of the crackers.
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9
Form two large or three small loaves out of the meatloaf mixture and roll each in crushed crackers to coat.
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10
Melt about a teaspoon of butter in a large, deep pan and brown meatloaves over medium heat for about ten minutes.
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11
Flip each loaf with a long spatula to brown the other side, covering with lid both times.
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12
While loaves are browning on the second side, saute sliced mushrooms in a small pan in a teaspoon of butter or olive oil for about five minutes.
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13
In a medium-sized pot, combine a large can of diced tomatoes, a jar of your favorite prepared spaghetti sauce, the mushrooms, and the rest of the sauteed peppers and onions.
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14
Stir and let simmer for a few minutes, then add to meatloaves.
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15
Cover pan, turn heat down to low, and let loaves cook through, about an hour.
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16
Serve with blanched green beans and white rice.
