| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Garden2 |
6 |
servings |
INGREDIENTS
| 2 |
c |
Cubed (1-inch) bread; or bread crumbs |
| 4 |
tb |
Olive oil |
| 3 |
tb |
Ground cumin; divided |
| 1 |
tb |
Ground nutmeg; plus |
| 1 |
ts |
Ground nutmeg |
| 1 |
|
Onion; finely chopped |
| 1/2 |
c |
Finely chopped red bell pepper |
| 1/2 |
c |
Finely chopped green bell pepper |
| 1/2 |
c |
Finely chopped scallions; white & green parts |
| 1 |
tb |
Finely minced garlic |
| 1 |
lb |
Ground beef chuck |
| 1 |
lb |
Ground turkey |
| 2 |
lg |
Eggs |
| 1/3 |
c |
Heavy cream; (or whipping cream) |
| 3/4 |
c |
Salsa; (optional) |
|
|
Salt; to taste |
|
|
Freshly ground black pepper; to taste |
INSTRUCTIONS
Preheat the oven to 350 degrees. Toss bread cubes with two tablespoons of
oil and one tablespoon each of cumin and nutmeg in a large bowl. Place the
cubes on a baking sheet and bake, turning them once, until toasted, about
15 minutes. Cool to room temperature. Place the cubes in a food processor,
reserving the bowl they cooled in, and process to form medium-fine crumbs.
Transfer cubes to bowl and let sit for 30 minutes. Heat the remaining two
tablespoons of oil in a non-stick skillet over low heat. Add onion, both
bell peppers and scallions. Cook for about eight minutes, stirring until
almost wilted. Add garlic and cook for five minutes. Place the vegetables
in the bowl that the bread cubes were tossed in, and let cool to room
temperature. Add ground beef and turkey and blend with vegetables. Lightly
beat the eggs in a small bowl. Add cream, salsa (optional), the remaining
two teaspoons cumin, one tespoon nutmeg, salt and pepper. Add this mixture
to the meat and vegetables and blend together lightly with your hands. Add
enough of the seasoned bread crumbs to bind everything together. Form the
mixture into an oval loaf and place it in a baking dish to fit. Bake until
cooked through, 35 to 40 minutes. Do not overcook. Remove from oven and use
a small spoon to carefully remove any foam that forms around the bottom of
the loaf. Let meatloaf rest for at least ten minutes before slicing it.
Serve hot or at room temperature. Serves 6. HGTV - Home Grown Cooking -
Episode 121
Recipe Source: Home & Garden TV -- All In Good Taste
Formatted for MasterCook by Nancy Berry - cwbj78a@prodigy.com
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