Meat Loaf is a favorite of mine and feel badly that it’s gotten a bad name. Perhaps people have even too many ‘bad’ meatloaf to appreciate the good. Meat Loaf is not a pretty dish but it is excellent paired with a good baked potato, salad and green vegetable. And, who doesn’t like a good meatloaf sandwich from the leftovers? My Mother always had a slice of raw potato on her meat loaf sandwich and it’s good. Who knew!
Meat Loaf is not easy to photograph…my apologies but I won’t apologize for the wonderful results!
1 1/2 pounds ground beef (I prefer ground chuck or sirloin)
3/4 cup quick oatmeal (uncooked)
1/2 cup chopped onion (optional)
1 1/2 teaspoons salt
1/4 teaspoon pepper
3/4 cup milk
1 tablespoon prepared mustard
1/3 to 1/2 cup catsup
2 tablespoons brown sugar
- Mix all but topping together. Pack firmly into a loaf pan. Spread the topping over.
- Bake in a 350 degree oven for about 60-90 minutes or until done. Let stand 5 minutes before slicing.
Memories of stuffed peppers in my Mother’s kitchen are sketchy, probably because I wasn’t fond of vegetables as a kid. My taste buds have matured with age, and I love almost all vegetables.
I decided I would experiment with stuffed peppers and loved this recipe, substituting quinoa for the rice. The result was a protein rich, yummy AND healthy dish. When I made this recipe I only had three green peppers on hand, so I made a small meatloaf with the remaining meat mixture. Fabulous! This will also be a new meatloaf recipe to add to my collection.
STUFFED GREEN PEPPERS WITH QUINOA
6 medium green peppers
2 tablespoons olive oil
1/2 cup chopped onion
1/2 cup chopped celery
1 can (1 lb. 3 oz.) crushed or diced tomatoes
1 can (8 oz.) tomato sauce
1 clove garlic, crushed
1 teaspoon dried basil
1 teaspoon dried oregano
2 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1 1/2 pounds lean ground chuck
1 1/2 cups cooked quinoa
- Preheat oven to 350 degrees. Precook quinoa according to package directions.
- Slice off tops of green peppers and remove seeds and ribs. Rinse peppers. Chop the edible portion of the tops and set aside. Place peppers in a large pot of boiling salt water and simmer for 5 minutes. Remove from water, drain, and cool slightly.
- Heat olive oil in medium size skillet; add chopped onion, celery, and pepper and sauté for 3 to 5 minutes. Add tomatoes, tomato sauce, garlic, basil, oregano, salt and pepper. Simmer, uncovered for 10 minutes.
- In a large bowl, beat the egg together with the Worcestershire sauce. Add ground chuck, quinoa, and 1 cup of tomato mixture and mix well.
5. Stuff peppers with meat mixture and place in greased casserole. Pour remaining tomato mixture over the top.
- Bake, uncovered, for 1 hour.