| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Jewish | Beef | 6 | Servings |
INGREDIENTS
| 2 1/2 | lb | Ground Beef |
| 2 | Eggs | |
| 1 1/2 | ts | Horseradish; optional |
| 1/2 | c | Tomato Sauce |
| 1 | tb | Dry Mustard |
| 1 | ts | Pepper |
| 1 | tb | Accent® Seasoning Mix |
| 1/2 | ts | Granulated Garlic |
| 1 1/2 | c | Bread Crumbs |
| 1/2 | c | Onions; diced |
| 3 | tb | Celery; diced |
| 3 | tb | Bell Pepper; diced |
INSTRUCTIONS
Recipe By : Beverly Hills Cafe-South Florida Restaurant Preheat oven to 300°. Place the beef in a bowl and break into small pieces. Add eggs, horseradish (optional), tomato sauce, dry mustard, pepper, Accent and garlic. Mix well with your hands. Add Bread crumbs and mix. Add vegetables (use fresh onions) and mix well. Pat into two loaf pans, pressing down to make the meat even. Pour some tomato sauce over the top. Cover with foil and bake for 50 minutes. Check center to ensure meat is cooked. Each loaf serves 6 people. Posted to JEWISH-FOOD digest by [email protected] on Nov 29, 1998, converted by MM_Buster v2.0l.
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