Ethnicity:Slovenian Food Type:Meat Preparation Time:n/a Servings:n/a Author: August Tyminski EmailIngredients:
1 Tbs. olive oil; more for the baking sheet
1 finely chopped onion
1 1/2 tsp. minced garlic
1 bunch green onion, diced
1 finely chopped bell pepper
1/2 cup tomato ketchup
2 lbs. Ground beef, lean
1 Tbs. prepared mustard
1 1/2 tsp. Worcestershire sauce
1/2 cup fresh plain breadcrumbs
1/2 cup instant rice
1 or 2 potatoes, peeled and grated, drained well
1 1/2 tsp. salt
1 tsp. freshly ground black pepper
1 tsp. Chiltepin (or paprika)
1/8 cup dried parsley
1 tsp. seasonings (oregano, thyme, basil mixture)
Heat oven to 350║F.
Heat the oil in a small skillet.
Add the onions and bell pepper and cook over medium heat until soft, about 4 minutes.
Add the garlic and sautÚ another 1 to 2 minutes. Set aside to cool.
In a large mixing bowl, combine all the remaining ingredients, and add the cooled vegetable mixture.
Mix just until the ingredients are combined. Don't overwork the meat.
Oil a rimmed baking sheet or jellyroll pan, turn the meat mixture out onto the pan, and shape it into a large loaf, or divide the mixture into six equal portions and shape each portion into an individual meatloaf.
Bake the meatloaf 50 to 60 minutes for a large loaf, or 25 to 35 minutes for smaller loaves.
Before slicing, let the meatloaf rest for 10 to 15 minutes.
Serve with baked potatoes and corn.
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