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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Preparation requires a little extra work, but the end result is worth it. Ingredients:
1 tablespoon olive oil |
1 cup mushroom, finely chopped |
1/2 cup onion, finely chopped |
1/4 cup carrot, finely chopped |
1/4 cup celery, finely chopped |
2 tablespoons no-added-salt tomato paste |
4 ounces no-salt-added tomato sauce |
1 tablespoon angostura low-sodium worcestershire sauce |
4 cloves garlic, minced |
1/4 cup green pepper, finely chopped |
1 lb ground sirloin |
1 1/2 ounces quick-cooking oats |
1 egg |
1/2 teaspoon dried rosemary, crushed |
1/2 dried thyme leaves |
1 serrano peppers or 1 habanero pepper, minced |
freshly ground black pepper |
Directions:
1. Preheat oven to 350°.
2. Heat oil in large skillet.
3. Sauté mushrooms, onion, carrot, celery, jalapeno and green pepper until soft.
4. Add garlic and sauté one minute more.
5. In large mixing bowl, combine beef, oats, 2 tbsp.
6. tomato paste, egg, Worcestershire sauce, rosemary, thyme and pepper.
7. Add vegetable mixture from skillet and combine thoroughly.
8. Put mixture in loaf pan.
9. Bake one hour, basting with 4 oz tomato sauce after 30 minutes.
10. Let stand 10 minutes before slicing.
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