Thursday, June 12, 2008


1 tbsp. olive oil, plus olive oil spray
1/2 medium yellow onion, diced (Can use food processor)
1 garlic clove, minced
1 bay leaf
1 medium red pepper, finely diced (about 1 cup - Can use food processor)
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh thyme
2 lbs. lean ground beef
2 large eggs, lightly beaten
3/4 cup dry bread crumbs
1 cup ketchup
1 tbsp. Worcestershire sauce
2 tsp. salt
1 tsp. ground black pepper

Preheat oven to 350°F. Line a baking sheet with parchment paper, spray with oil. (Or just put in greased baking dish.) Heat oil in a skillet over medium heat. Saute onions, garlic and bay leaf until onions are tender (3 minutes). Add red pepper and cook until tender (5 minutes). If you use a food processor for your veges, saute together for about 5 minutes before adding herbs. You can also chop herbs in food processor! Stir in parsley and thyme; cook for 2 minutes. Remove pan from heat; let cool. Discard bay leaf.

In a large bowl, combine beef, eggs, bread crumbs, 1/2 cup of the ketchup, Worcestershire sauce, salt, pepper and cooled veggies. Mix with your hands. Transfer the mixture to a baking sheet and form into a loaf. Coat it with the remaining 1/2 cup ketchup. Bake for 60 to 90 minutes, or until firm. (Closer to 90 minutes.) Let set for 5 minutes before slicing.

Suggested Sides: Green beans, wild rice, mashed potatoes, asparagus, sauteed squash and zucchini (best in summer)

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