| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Meats, Eggs | American | 1 | Servings | |
INGREDIENTS
| 1 | md | Onion; peeled and quartered |
| 2 | lg | Carrots; peeled and cut into hunks |
| 1 | md | Red (bell) pepper; halved and seeded |
| 1 | lg | Cloves garlic; UNpeeled (up to 2) |
| 1/2 | c | Evaporated milk; (can be broth if you'd prefer) |
| 1 | lb | Each LEAN ground beef and pork (can substitute ground turkey; etc. for some or all) |
| 1/2 | c | Each dry bread crumbs with herbs and wheat germ |
| 1 | Egg | |
| 1 | tb | Worcestershire sauce |
| 1 1/2 | ts | Salt |
| 1/2 | ts | Pepper |
| 1/2 | ts | Thyme; (up to 3/4) |
INSTRUCTIONS
Roast the onion, carrots, red pepper, and garlic til tender, stirring occasionally. Cool a bit, then process with milk, egg, and Worcestershire sauce in blender or food processor til almost smooth. Combine with the remaining ingredients and spoon into a sprayed 9x5x3" loaf pan. Bake ca 1 hour at 350 or til done. Let stand about 10 minutes ere serving. Recipe by Jean B., Lexington, MA (The Birthplace of American Liberty). Posted to recipelu-digest Volume 01 Number 375 by JB <jbxyz@ma.ultranet.com> on Dec 16, 1997
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