Can be made into meatballs. Bake at 400F for 30 minutes until nicely browned.
- 2 lbs. lean ground beef
- 1 small onion, minced
- 1/2 red pepper (fresh or roasted), minced
- 2 cloves garlic, minced
- 1 tbsp. olive oil
- 3/4 dry bread crumbs
- 1/2 cup barbecue sauce or chili sauce
- 1 large egg, lightly beaten
- 1 tbsp. Worcestershire sauce
- 1 tsp. Italian seasoning or dried basil
- 1/2 tsp. salt
- freshly ground pepper
- 1 cup freshly grated Parmesan cheese (optional by really good in meatballs.)
PREHEAT oven to 350F. Crumble the ground meant into a large bowl. Cook the minced onion, red pepper and garlic in the oil over medium-high heat for 5 minutes to soften. Cool slightly and add to meat in the bowl.
USING your hands, mix the meat, vegetables and crumbs. Add the remaining ingredients and continue to knead until everything is evenly mixed. Lightly press the meat mixture into a loaf pan or form into a log shaped loaf on a rimmed baking sheet.
BAKE at 60 minutes, until loaf is well browned on top and the internal temperature reaches 170F. (For faster, individual meatloaves, divide the meat mixture into 12 large balls and press them into a muffin pan, then bake at 400F for about 25 minutes.)
DRAIN any excess fat and let the meatloaf rest for 10 minutes, then carve into thick slices.