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CATEGORY CUISINE TAG YIELD
Eggs Jewish 8 Servings

INGREDIENTS

1 Red bell pepper
2 T Olive oil
1/2 6 oz fresh baby spinach
2 c Chopped onions
2 T Minced garlic
2 c Breadcrumbs, they recommend
fresh but I used the
ready-made
2 Eggs
1/2 c Chopped fresh basil
6 T Ketchup
2 T Chopped fresh thyme
1 T Dijon mustard
1 T Prepared steak sauce
1 1/2 t Salt
1/2 t Ground black pepper
2 lb Ground veal

INSTRUCTIONS

Source: Bon Appetit, October 1998  Char red bell pepper over gas flame
or in the broiler until blackened  on all sides. Wrap in paper bag and
let stand 10 minutes. Peel, seed  and slice pepper into 1/2 inch wide
strips.  Preheat oven to 350 degrees. Heat 1 tbsp. olive oil in heavy
large  skillet over medium high heat. Add spinach and toss until just
wilted, about 2 minutes. Transfer spinach to small bowl. Add  remaining
1 tbsp. olive oil to skillet, then onions and garlic; saute  until
onions are tender, about 5 minutes. Transfer onion mixture to  large
bowl. Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard,  steak
sauce, 1 1/2 tsp. salt and 1/2 tsp. blackpepper into onion  mixture.
Mix in veal.  Place half of veal mixture in 9x5x3 inch metal loaf pan.
Using back of  spoon, make 1 inch wide, 1/2 inch deep canal lengthwise
down middle of  loaf. Lay half of red bell pepper strips in canal.
Layer with spinach  and remaining bell peppers. Fill pan with remaining
veal mixture,  pressing firmly.  Bake meat loaf until brown on top and
thermometer inserted into center  registers 160 degrees, about50
minutes. Let cool 15 minutes. Cut into  8 slices and serve.  Posted to
JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on  Nov 09,
1998, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 236
Calories From Fat: 76
Total Fat: 8.5g
Cholesterol: 135mg
Sodium: 671.3mg
Potassium: 717.2mg
Carbohydrates: 12.3g
Fiber: 3.4g
Sugar: 5.5g
Protein: 27.6g


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