teaspoon salt, place all ingredients and cook down until thickened
Serving Size: 1 (162) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 168 g48 %
Total Fat 18.7 g28 %
Saturated Fat 5.8 g28 %
Cholesterol 121.9 mg
Sodium 467.1 mg
Dietary Fiber 1.9 g7 %
Sugars 11.6 g46 %
Protein 19.3 g
set the oven for 425* F.
Chop the onion, peppers and garlic and saute with the olive oil until the onions become slightly translucent. During their cooking, add salt and pepper and a splash of wine or dry vermouth and allow the liquid to reduce by half. Transfer to a bowl and allow to cool.
Place the ground beef in a bowl and mix well with your fingers. Add the tomato sauce, cumin, herbs de provence and eggs and again, mix well with fingers. Then add the bread crumbs and sauteed veggies and mix until the veggies look well incorporated.
Place the meat mixture into a loaf pan (lined with foil for easy removal) and bake for 25 minutes.
After 25 minutes, remove the loaf from the pan and turn it over onto a 9x13 cake pan, lined with parchment. Put 1/3 of the sauce over the turned out meatloaf and continue baking for another 15 minutes.
After 15 minutes put another 1/3 of the sauce over the meatloaf. Measure the internal temperature of the loaf. Once it reaches 150*F, you may remove it from the oven. You may need to cook it longer or less, depending on the internal temperature.