Three-pepper meatloaf - country cooking
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Quick rolled oats |
| ⅓ | cup | Milk |
| 2 | larges | Eggs |
| 1 | small | Onion, finely chopped |
| 2 | tablespoons | Worchestershire sauce |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Dried thyme leaves |
| ¼ | teaspoon | Ground black pepper |
| 2 | pounds | Lean ground beef |
| ¼ | cup | Ketchup |
| 2 | eaches | Sweet red, green, and yellow peppers, seeded and cut into 1-inch squares |
| Red-Pepper Sauce (recipe follows) | ||
| Fresh basil sprigs (opt.) | ||
Directions
1. In large bowl, combine oats, milk, eggs, onion, Worcestershire sauce, salt, thyme, and black pepper; let stand 5 minutes. Add ground beef and ketchup; mix well.
2. In bottom of aluminum-foil-lined 9 by 5-inch loaf pan, arrange pepper squares in tricolor checkerboard pattem. Extend 1 row up each long side of pan. Set aside. Chop remaining peppers and add to beef mixture. Pack mixture firmly into pan lined with peppers. Refrigerate loaf at least 1 flour.
3. Heat oven to 350'F. Unmold loaf into shallow baking dish. Discard foil. Tear off a 30-inch sheet of aluminum foil and fold lengthwise several times to make 2½-inch-wide piece. Grease lightly and wrap lightly around loaf. Crimp ends together to secure. Bake loaf 45 minutes. Remove foil; transfer Meat Loaf to platter and serve with Red- Pepper Sauce (recipe follows). If desired, garnish platter with fresh basil sprigs.
Red-Pepper Sauce: In food processor with chopping blade, combine 4 roasted, peeled, and seeded sweet red peppers, cut into pieces, 1 tablespoon lemon juice, 1 t sugar, and ¼ t salt. Process until completely pureed. Serve with Three-Pepper Meat Loaf.
Country Cooking/Summer/94 Scanned & fixed by Di and Gary