| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Meatloaf, Tried |
3 |
Servings |
INGREDIENTS
| 6 |
|
Sundried tomatoes packed in oil |
| 1/2 |
c |
Onion; diced |
| 1/2 |
c |
Green pepper; diced |
| 2 |
|
Cloves garlic; minced |
| 1 |
sl |
Whole wheat bread; in small pieces |
| 1/4 |
c |
Ementhal cheese; shredded |
| 1/2 |
ts |
Pepper |
| 1/4 |
ts |
Salt |
| 1/4 |
ts |
Dried thyme |
| 1 |
lg |
Egg |
|
|
Sundried tomato gravy; see recipe |
INSTRUCTIONS
1. Drain sundried tomatoes reserving 2 teaspoons of the oil, chop.
2. Heat the reserved oil in a large skillet over medium high heat; add
chopped tomato, onions, bell pepper and garlic and saute for 5 minutes
until tender.
3. Stir together tomato mixture, beef and next 6 ingredients until well
mixed.
4. Shape into a 6X4 inch loaf and place on a lightly greased rack in a
broiler pan.
5. Bake at 350 degrees for 1 hour or until done. Transfer to a serving dish
reserving 2 Tbsp pan drippings for the gravy.
Serve with Sundried Tomato Gravy.
Notes: We really enjoyed this dish, served with whipped mashed potatoes and
steamed green beans. I used 1/2 lb of veal and 1/2 ground beef which made a
very nice moist meatloaf.
Recipe by: Southern Living Home for the Holidays, 1997
Posted to recipelu-digest Volume 01 Number 371 by RecipeLu
<recipelu@geocities.com> on Dec 15, 1997
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