Cin’s version of the EASY ITALIAN STYLE MEATLOAF w/a twist
1 Lb. each lean ground beef and sausage
1/3 c sun dried tomato tapenade
1/3 c purple-onion chopped
1/3 c green bell pepper (chopped)
1/3 c celery (chopped, leafy parts too)
1 T minced garlic chopped (Spice World)
1 1/2 T ground ginger (Spice World)
1 cup of bread crumbs (chopped real fine)
1/4 c crushed-up white cheddar flavored crackers
1 teaspoon of salt
1/2 teaspoon of freshly ground black pepper
1 T balsamic vinegar
1 T Worcestershire sauce
2 T chopped fresh basil
1 T chopped fresh parsley
1 sm can of prepared tomato paste (use 3/4 of it in meatloaf mixture, retain 1/4 can)
grease loaf pans with extra-virgin olive oil…EVOO
Uising the 1/4 can tomato paste you retained add 1/4 c ketchup and 1/8 c vidalia onion poppyseed dressing…mix all together well right in the small can, set aside.
Preheat your oven to 350 degrees F.
Grab yourself a large mixing bowl…big enough to get your hands in to mix this up.
Add ''ALL" ingredients together (except topping) and combine well.
Put into your oiled loaf pan and put your topping all over the top.
‘‘Had enough to make 1-regular (Lg) sized loaf pan and 2-mini loaf pans’’.
Bake for approx. 1 hour (or when the internal temperature of the meatloaf reaches 160 degrees F)…I baked all 3 in oven together, so it took about 1-1/2 hour…bake it, let it rest about 5 minutes, then enjoy!!!