Search This Blog

Saturday, August 20, 2011

My Meatloaf

My best meatloaf concoction and I like to make extra tomato sauce so I can freeze it and thaw before so I don't have to wait for it to cook. This recipe calls for a lot of ingredients but it all pays of in the end. :-)

1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, diced
1 jalapeno, seeded and chopped
1/2 can ro-tel tomatoes with green chilis
1 small can tomato sauce
1/4 teaspoon dried parsley
1 teaspoon brown sugar
1/2 teaspoon apple cider/white vinegar
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1/4 teaspoon dried oregano
1/4 teaspoon creole seasoning
1 teaspoon Worcestershire sauce
pinch of cayenne pepper
salt and pepper to taste
1.5 lb ground beef
1 egg
1/4 cup oats
1/4 cup Italian bread crumbs

Preheat oven to 375 degrees F. Line a half sheet pan with parchment paper or foil.

In a medium-sized pot heat olive oil to medium heat. Add in onions, bell pepper, and jalapeno cook until onions start to turn transparent then add in rotel, tomato sauce, parsley, brown sugar, vinegar, garlic, chili powder, oregano, creole seasoning, Worcestershire sauce, cayenne pepper and season with salt and pepper to taste. Stir occasionally and bring to a boil, reduce to a simmer  for 10 minutes. You can season more or less to you're personal taste. Remove from heat to cool.

In a large bowl mix ground beef, egg, oats, bread crumbs, season with salt and pepper stir with a wooden spoon or hands to combine, then add in 1/2 cup of the cooled tomato sauce and stir mixture thoroughly. Form meat mixture into a sturdy "loaf" on the lined half sheet pan, cover with remaining tomato sauce and bake for 45-60 minutes and the internal temperature comes to 160F.

Cool for 15-20 minutes, slice and serve with steak sauce.

No comments:

Post a Comment

Comment here.