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Smooth Herbed Meatloaf
1 tablespoon olive oil
1 cup mushrooms, finely chopped
1/2 cup onions, finely chopped
1/4 cup carrots, finely chopped
1/4 cup celery, finely chopped
2 tablespoons no-salt added tomato paste
4 ounces no-salt-added tomato sauce
1 tablespoon Angostura low-sodium worcestershire sauce
4 cloves garlic, minced
1/4 cup green peppers, 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 pepper or habanero pepper, minced
freshly ground black pepper
Preheat oven to 350°.
Heat oil in large skillet.
Sauté mushrooms, onion, carrot, celery, jalapeno and green pepper until soft.
Add garlic and sauté one minute more.
In large mixing bowl, combine beef, oats, 2 tbsp.
tomato paste, egg, Worcestershire sauce, rosemary, thyme and pepper.
Add vegetable mixture from skillet and combine thoroughly.
Put mixture in loaf pan.
Bake one hour, basting with 4 oz tomato sauce after 30 minutes.
Let stand 10 minutes before slicing.
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