This is a recipe passed down from generation to generation in my family and it's for a delicious meatloaf. It's made with lean ground beef seasoned with sautéed onion and garlic, parsley and pickles, kneaded with eggs and breadcrumbs–and I swear it tastes like heaven. If you serve it with a tomato red bell pepper sauce, it's just perfect. Look down for the full recipe. In the video I'll show you, step-by-step directions for how to make it. Hope you like it!
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__Baked meatloaf with red sauce
__Makes 6-8 servings
__Ingredients
__1 cup chopped onion
3 garlic cloves, minced
4 tablespoons of butter
2 pounds lean ground beef
2 eggs, lightly beaten
3 tablespoons of minced parsley
2 tablespoons of sweet relish
1 tablespoon of mustard
3 tablespoons Worcestershire sauce
1/2 cup bread crumbs (reserve 2 tablespoons for topping)
salt
Freshly ground black pepper
Preparation
1. Preheat oven to 400°F.
2. In a skillet over medium heat, melt the butter and sauté the onion and garlic, until wilted, about 5 minutes.
3. Put the meat in a bowl, add the eggs, parsley, relish, mustard , Worcestershire sauce, salt, pepper and mix.
4. Add the onion and garlic and mix.
5. Add 4 tablespoons of breadcrumbs and knead lightly.
6. Place seasoned meat in a bread-baking pan. Squeeze well and smooth the surface.
7. Sprinkle with the remaining breadcrumbs.
8. Bake for 1 hour and 15 minutes.
9. Remove from oven and let stand at least 15 minutes before unmolding and slicing.
__Ingredients for the red sauce
__2 tablespoons of olive oil
3/4 cup chopped onion
1 clove garlic, minced
3/4 chopped red bell pepper
2 cups blended tomatoes
1 cup of water
Salt
Pepper
Preparation
1. In a saucepan over medium heat, heat the oil.
2. In a food processor, process the onion, garlic and red bell pepper until they are liquefied.
3. Sauté in the oil for 3-4 minutes.
4. Add the liquefied tomato and cook for 5 minutes.
5. Add water and cook for 20 minutes over low heat.
6. Season with salt and pepper and simmer for 5 more minutes.
7. Serve the meatloaf with abundant sauce.
For more of my recipes, visit my cooking blog.
Image via Enriqueta Lemoine
