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Mediterranean Meat Loaf
1 12-ounce jar roasted red peppers, drained
1 1/2 cups soft whole wheat bread crumbs
1/2 cup refrigerated or frozen egg product, thawed,
or 2 eggs, lightly beaten
1/3 cup tomato sauce
1/2 cup snipped fresh basil
1/4 cup snipped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds 95% lean ground beef
Snipped fresh flat-leaf parsley
Preheat oven to 350 degrees. Cut 1/4 cup of the roasted peppers into thin strips and reserve for the garnish.
Finely chop the remaining roasted peppers. In a large bowl, combine the finely chopped roasted red peppers, the bread crumbs, egg product, tomato sauce, basil, the 1/4 cup parsley, the salt, and black pepper. Add ground beef and mix well.
Lightly pat the ground beef mixture into a 9 x 5 x 3 inch loaf pan. Bake, uncovered, for 1 1/4 to 1 1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees.
Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf and loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.
Garnish meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. slice to serve.
Serves 4.
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Mediterranean Meat Loaf
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Category: Recipes
Prep Time: Cook Time: Total Time:
Mediterranean Meat Loaf
1 12-ounce jar roasted red peppers, drained
1 1/2 cups soft whole wheat bread crumbs
1/2 cup refrigerated or frozen egg product, thawed,
or 2 eggs, lightly beaten
1/3 cup tomato sauce
1/2 cup snipped fresh basil
1/4 cup snipped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 pounds 95% lean ground beef
Snipped fresh flat-leaf parsley
Preheat oven to 350 degrees. Cut 1/4 cup of the roasted peppers into thin strips and reserve for the garnish.
Finely chop the remaining roasted peppers. In a large bowl, combine the finely chopped roasted red peppers, the bread crumbs, egg product, tomato sauce, basil, the 1/4 cup parsley, the salt, and black pepper. Add ground beef and mix well.
Lightly pat the ground beef mixture into a 9 x 5 x 3 inch loaf pan. Bake, uncovered, for 1 1/4 to 1 1/2 hours or until an instant-read thermometer inserted in the center of the meat loaf registers 160 degrees.
Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf and loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.
Garnish meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. slice to serve.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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