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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 4 |
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This meatloaf version is so good. From Texas Home Cooking by Cheryl and Bill Jamison. Ingredients:
1 tablespoon unsalted butter |
1/2 cup minced onion |
1/2 green bell peppers or 1/2 red bell pepper, finely chopped |
2 garlic cloves, minced |
1 teaspoon fresh ground black pepper |
1 teaspoon cayenne |
1 teaspoon salt |
1/2 teaspoon cumin seed, toasted and ground |
1 1/4 lbs lean ground beef |
3/4 lb ground pork |
1 1/2 cups dry breadcrumbs |
1/4 cup tomato-based barbecue sauce |
3 tablespoons sour cream |
1 tablespoon worcestershire sauce |
1 egg |
milk, as needed |
additional barbecue sauce (optional) |
Directions:
1. Melt butter in a heavy skillet.
2. Add onion, bell pepper, and garlic and saute until they are softened.
3. Stir in the black pepper, cayenne, salt, and cumin, and saute 2 or 3 minutes more.
4. Place the vegetables in a large bowl.
5. Add remaining ingredients (except milk) and mix well with your hands.
6. The meat should feel quite moist but not soupy.
7. If it is too dry, add milk a tablespoons.
8. at a time until consistency is right.
9. Mound the meat into a 9x5 loaf pan.
10. Bake, uncovered, at 350ºF for 40 minutes.
11. Raise oven temperature to 400ºF and bake another 20 to 30 minutes.
12. If you wish, brush with another tablespoons.
13. of barbecue sauce the last 10 minutes of cooking.
14. Serve meat loat hot or cold.
15. Makes great lefovers and sandwiches or a great filling for stuffed peppers.
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