Wednesday, December 7, 2011

Italian Meatloaf

I've heard so many stories of horrible meatloaf that I just never bothered making it. Then I got a request and decided it was time to face another food fear.
It turned out awesome! Not dry at all and so flavorful. And the leftover sandwiches are fantastic!

2 lbs ground beef
3 eggs - beaten
2 TBSP + olive oil
1 medium onion - diced
1/2 red bell pepper - chopped
2 cloves garlic - minced
2 tsp sage
1 tsp salt
1 tsp pepper
3 + tsp italian seasoning
2 tsp parsley
1 cup breadcrumbs - i used italian
6-10 small red potatoes cup into quarters

1/3 cup ketchup
1 TBSP brown sugar
1 tsp dry mustard
1 tsp Worcestershire sauce

Preheat oven to 350.

Line a sided baking sheet with foil and coat with cooking spray. Mix potatoes with a drizzle of olive oil and some Italian seasoning. Set aside.

In a large bowl combine beef, olive oil and eggs. Saute onion, garlic and red pepper over medium heat just until tender. When cooled, add to meat mixture. In a separate bowl combine bread crumbs and dry seasonings - add to meat. Form into a slightly flattened loaf and place on lined baking sheet, arranging potatoes around it.

Whisk together ketchup, brown sugar, dry mustard and Worcestershire and use to top loaf.

Bake 50-70 minutes. Cut into middle of loaf to make sure it is done.

**Allergy-free substitutions:
Breadcrumbs - EnerG breadcrumbs or homemade GF breadcrumbs
Eggs - 3 heaping TBSP ground chia/flax mixed with 9 TBSP water
Garlic - omit

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