INGREDIENTS NEEDED:
750 grams.Of lean ground beef.
450 grams.Of ground sausage.
3 Cups.Of rusk.
A large chopped onion into fine pieces.
A large chopped red bell pepper.
Two garlic cloves, I minced them.
4 roasted green peppers, I coarsely chopped.
2 Teaspoons.Of extra virgin olive oil.
2 Teaspoons.Of chili powder.
2 Teaspoons.Of salt.
2 Teaspoons.Of oregano.
2 Teaspoons.Of cumin.
Canned tomatoes, I used the largest can, I drained and chopped it.
1 Teaspoon.Of apple vinegar cider.
2 whole eggs, lightly beaten.
A can.Of baked corn.
8 Tablespoons.Of ketchup.
Shredded cheese cheddar.

PREPARATION:
1St Step:
In a large pan, I heated the olive oil over high heat until hot, and I cooked in the onion until it was transparent and the sweet pepper was softened, for about 5 minutes.

2Nd Step:
Secondly, I combined the cayenne pepper with the chili powder, salt, oregano, and cumin in a large mixing bowl.

3Rd Step:
At this point, I reduced the heat to low and continue cooking for 5 minutes, stirring periodically, until the flavors were blended. And I cooked for a few minutes until the garlic begins to smell good.

4Th Step:
Following that, I added the canned chopped tomatoes, and I cooked for 5 minutes, stirring periodically until the tomatoes were soft.

5Th Step:
The next step, was removing the pan from the heat, stir in the vinegar, and set aside to cool at room temperature before serving.

6Th Step:
After that, I prepared the oven, by heating it to 350 degrees Fahrenheit.

7Th Step:
In a large mixing bowl, I combined the beef and sausage and mixed in the cooked tomato sauce, breadcrumbs, eggs, and corn in a large mixing bowl until thoroughly combined.

8Th Step:
I separated the ingredients into 10-ounces pieces and I formed them into loaves. Each loaf should have 1 tablespoon of ketchup on top, which should be distributed evenly on the surface.

9Th Step:
Then I baked in the middle for approximately 40 minutes at 160 degrees until a thermometer inserted in the middle of the meat registered 160 degrees.

10Th Step:
I removed any remaining juices from the pan, then I returned the meatloaf to the oven for a further 10 minutes, until the cheese has melted evenly.

11Th Step:
Once done, I removed the pan from the oven, and I let the meatloaf cool covered for around 10 minutes, then I served it!!

NOTE:
To take the meatloaf from the pan and transfer it to a cutting board, I use two thin spatulas. You may alternatively slice and serve the meatloaf straight from the loaf pan, or line the loaf pan with parchment paper to make removal from the pan easier next time.

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