Mediterranean Meatloaf

By jiafei

4 Person

150 Minutes

256 Calories

This fabulous Mediterranean meatloaf is moist, tender and colorful. Keep the fat content low in this recipe by using lean ground beef and refrigerated egg product. You can substitute lean ground bison (buffalo) in place of ground beef. The internal color of meatloaf or meatball is not a reliable doneness indicator. A beef meatloaf or meatball cooked to 160°F is safe, regardless of color. To measure the doneness of meatloaf or meatball, insert an instant-read thermometer into the center of the loaf or ball.

Ingredients

2 pounds 95 percent-lean ground beef
1/4 tsp. Ground black pepper
1/2 tsp. Salt
1/4 cup Fresh flat-leaf parsley
1/2 cup Fresh basil
1/3 cup Tomato sauce
1/2 cup Refrigerated or frozen egg product, thawed
1 1/2 cups Soft whole-wheat bread crumbs
12 oz. Roasted red peppers, drained

Method

01

Preheat oven to 350°F. Cut 1/4 cup of the roasted peppers into thin strips; reserve for the garnish. Finely chop the remaining roasted peppers.
02

In a large bowl, combine the finely chopped roasted red peppers, bread crumbs, egg product, tomato sauce, basil, 1/4 cup snipped parsley, salt, and black pepper. Add ground beef; mix well.
03

Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 80 minutes or until an instant-read thermometer inserted in the center of the meat loaf registers 160°F.
04

Let stand on a wire rack for 15 minutes. Drain off any fat from the meatloaf. Carefully remove meatloaf from pan.
05

Garnish remaining meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. Slice to serve.

Related Tags

Mediterranean Meatloaf

4.3

( By jiafei )

01 Information

Grade easy
Serving 4 servings
Calorie 256 Kcal
Prep Time 30 Mins
Cook Time 120 Mins
Total Time 150 Mins

02 Ingredients

2 pounds 95 percent-lean ground beef

1/4 tsp. Ground black pepper

1/2 tsp. Salt

1/4 cup Fresh flat-leaf parsley

1/2 cup Fresh basil

1/3 cup Tomato sauce

1/2 cup Refrigerated or frozen egg product, thawed

1 1/2 cups Soft whole-wheat bread crumbs

12 oz. Roasted red peppers, drained

03 Method

Step 1

Preheat oven to 350°F. Cut 1/4 cup of the roasted peppers into thin strips; reserve for the garnish. Finely chop the remaining roasted peppers.

Step 2

In a large bowl, combine the finely chopped roasted red peppers, bread crumbs, egg product, tomato sauce, basil, 1/4 cup snipped parsley, salt, and black pepper. Add ground beef; mix well.

Step 3

Lightly pat the ground beef mixture into a 9x5x3-inch loaf pan. Bake, uncovered, for 80 minutes or until an instant-read thermometer inserted in the center of the meat loaf registers 160°F.

Step 4

Let stand on a wire rack for 15 minutes. Drain off any fat from the meatloaf. Carefully remove meatloaf from pan.

Step 5

Garnish remaining meat loaf with the reserved 1/4 cup roasted red peppers and additional parsley. Slice to serve.

04 Author