| 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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