Start by soaking 2/3 C dry bread crumbs (I usually use garlic and herb ones for extra flavor) in 1 C milk. Dice up 1/2 an onion and 1 green bell pepper. Make the sauce by mixing together 6 tbsp brown sugar, 1/2 C ketchup, 1/2 tsp nutmeg, and 1/2 tsp dry ground mustard (note this is a double batch because I love it so much). Now, add 1 1/2 lbs lean ground beef, 2 beaten eggs, onion, bell pepper, 1/2 tsp sage, 1 tsp sat, and 1 tsp pepper (or more if you are married to a pepper lover like I am) to the soaked bread crumbs. Remember to take off your rings for the next part… Mix the stuff all together (not tre sauce though). The key to mixing is that you need to use your hands to get it done right. Now cut the meat mixture in half and form a loaf looking thing and put in the square baking dish to one side. Repeat with the other half and put on the other side. Add a little water to the bottom, and pour he sauce over the 2 loafs. Bake at 350 degrees for 45 minutes, then check it. If it’s still pink, leave it in for another 15 minutes. While that is cooking, make a second batch of sauce to use as a side for dipping then stick it in he fridge till you are ready (I love the sauce so I make extra, can you blame me?).
Once you pull it out of the oven, start the green beans. Open the can, pour out the juice, then pour the green beans into a pot. Add some butter and turn it on to medium heat stirring till the butter is melted and the beans are hot (you can feel one or see them steaming sometimes). Serve it up and enjoy!