Mediterranean Meat Loaf | Mediterranean Recipes

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Mediterranean Recipes "1 12-ounce jar roasted red peppers, drained 1 1/2 cups soft whole wheat bread crumbs (about 2 slices) 1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten 1/3 cup purchased 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 " "1. Preheat oven to 350 degrees F. Cut 1/4 cup of the roasted peppers into thin strips; 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; mix well. TIP: You can substitute lean ground bison (buffalo) in place of ground beef. 2. Lightly pat the ground beef mixture into a 9x5x3-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 F.* Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan. Carefully remove meat loaf from pan. 3. Reserve and store** one-third of the meat loaf for the Spaghetti with Meat Loaf Sauce recipe. Garnish remaining meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. Slice to serve. Makes 4 servings, plus enough reserved meat loaf for Spaghetti with Meat Loaf Sauce "

Recipe Detail

Mediterranean Recipes

"1 12-ounce jar roasted red peppers, drained
1 1/2 cups soft whole wheat bread crumbs (about 2 slices)
1/2 cup refrigerated or frozen egg product, thawed, or 2 eggs, lightly beaten
1/3 cup purchased 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
"

"1. Preheat oven to 350 degrees F. Cut 1/4 cup of the roasted peppers into thin strips; 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*; mix well. *TIP: You can substitute lean ground bison (buffalo) in place of ground beef.

2. Lightly pat the ground beef mixture into a 9x5x3-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 F.* Let stand on a wire rack for 15 minutes. Drain off any fat from meat loaf; loosen meat loaf from sides of pan. Carefully remove meat loaf from pan.

3. Reserve and store** one-third of the meat loaf for the Spaghetti with Meat Loaf Sauce recipe. Garnish remaining meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. Slice to serve. Makes 4 servings, plus enough reserved meat loaf for Spaghetti with Meat Loaf Sauce

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