RJM62
Touchdown! Greaser!
- Joined
- Jun 15, 2007
- Messages
- 13,157
- Location
- Upstate New York
- Display Name
Display name:
Geek on the Hill
INGREDIENTS:
2 pounds chopped beef
2 cups mixed sliced bell peppers and onions, to taste.
-- (I find the frozen pepper and onion mix works well for this. Don't bother pre-cooking the veggies. Just thaw them.)
8 ounces whole milk mozzarella cheese, shredded or slivered
-- (You can substitute part-skim if you're concerned about the fat)
1 small can unsweetened tomato paste.
1 or 2 eggs
-- (The egg makes the meatloaf firmer and holds it together, as no bread is used)
1 tablespoon Italian seasoning
Dash of garlic powder to taste
Splash of red wine (the alcohol will burn off, I'm told)
Salt and pepper to taste
OPTIONAL INGREDIENTS:
Handful of pignoli
Little bit of olive oil (adds a little flavor if if you don't want to use the cheese)
Grated Romano cheese (for those who prefer a more robust flavor)
DIRECTIONS:
Throw the chop meat in the bowl for your heavy-duty KitchenAid mixer (or into a large bowl if you want to be macho and mix it by hand). Add the rest of the stuff and mix it (on the slowest setting, if you use an electric mixer) until it's, well, mixed.
Preheat your oven to 375 degrees Fahrenheit.
Put the meat and stuff in a bread pan and bake for about an hour and 20 minutes, give or take.
As it cooks, the meat will draw inward (away from the pan), and juice and fat will start boiling in the space between the meat and the pan. Some of this will boil away. The rest should be drained off with a turkey baster, syringe, or something along those lines, just to avoid making a mess. Or you can pour it out by tilting the pan when it's done. Or you can invert the pan and dump the meatloaf onto a barbecue grill.
After draining off the grease, place the loaf on a serving plate, let it cool a little, and slice. You may want to top it with Parmesan or Romano cheese, hot sauce, or Worcester sauce. (Or then again, maybe you won't.)
Enjoy!
-Rich
2 pounds chopped beef
2 cups mixed sliced bell peppers and onions, to taste.
-- (I find the frozen pepper and onion mix works well for this. Don't bother pre-cooking the veggies. Just thaw them.)
8 ounces whole milk mozzarella cheese, shredded or slivered
-- (You can substitute part-skim if you're concerned about the fat)
1 small can unsweetened tomato paste.
1 or 2 eggs
-- (The egg makes the meatloaf firmer and holds it together, as no bread is used)
1 tablespoon Italian seasoning
Dash of garlic powder to taste
Splash of red wine (the alcohol will burn off, I'm told)
Salt and pepper to taste
OPTIONAL INGREDIENTS:
Handful of pignoli
Little bit of olive oil (adds a little flavor if if you don't want to use the cheese)
Grated Romano cheese (for those who prefer a more robust flavor)
DIRECTIONS:
Throw the chop meat in the bowl for your heavy-duty KitchenAid mixer (or into a large bowl if you want to be macho and mix it by hand). Add the rest of the stuff and mix it (on the slowest setting, if you use an electric mixer) until it's, well, mixed.
Preheat your oven to 375 degrees Fahrenheit.
Put the meat and stuff in a bread pan and bake for about an hour and 20 minutes, give or take.
As it cooks, the meat will draw inward (away from the pan), and juice and fat will start boiling in the space between the meat and the pan. Some of this will boil away. The rest should be drained off with a turkey baster, syringe, or something along those lines, just to avoid making a mess. Or you can pour it out by tilting the pan when it's done. Or you can invert the pan and dump the meatloaf onto a barbecue grill.
After draining off the grease, place the loaf on a serving plate, let it cool a little, and slice. You may want to top it with Parmesan or Romano cheese, hot sauce, or Worcester sauce. (Or then again, maybe you won't.)
Enjoy!
-Rich
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