Wednesday, August 20, 2014


I know, it sounds a slight bit out of sync to actually indulge in a Meatloaf anymore.  But, I for one find it hard to resist on occasion.  Meatloaf is one of those versatile dishes that will work well with anything.  With the price of beef I find it important to revitalize any leftover dish.  For breakfast topped with an over easy egg, or for lunch serve as a panini.   It adds delicious to any meal.  This particular dish made one bread pan loaf and served two for four meals.

1 LB lean ground beef
1/2 LB Italian sausage
1 small onion minced
2 large eggs
2 cups dried bread crumbs
1 medium green pepper chopped
4 large garlic cloves minced
1 medium jalapeno minced (optional)
4 TBS chili powder
salt and pepper

1 16 oz can original marinara sauce

Blend meats together in a large bowl until well mixed.  Fold in eggs and bread brumbs until dough is stiff and not sticky. Add all vegetables and seasonings and continue mixing until the meatloaf is smooth and all vegetables are evenly distributed for flavor.  Place the meatloaf in a large baking pan, such as a deep pie dish, or large bread pan.  Lightly cover with 1/2 of the marinara sauce and bake for thirty minutes.  Check the meat loaf after about 15 minutes and remove any grease that is sitting in the pan.  After 30 minutes top with remaining marinara and return to oven for another 30 to 45 minutes, until completely done.  Meatloaf is done when the center is no longer pink. Check frequently for any grease that will need to be removed so that the meatloaf remains solid and firm.


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