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

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