So I made another meatloaf and tried changing the ingredients. It wasn’t from a recipe, just things I thought would be good… It makes a large meatloaf (or a couple of loaf panfuls) so if you just want one loaf pan, cut the recipe in half.\u00a0 After trying it, it turned out well but next time I will add a cup of red wine to give it a bit of zing.<\/p>\n
Ingredients:<\/p>\n
Preparation:<\/p>\n
Pur\u00e9e eggs, bell pepper halves, onions, and garlic cloves in a food processor (I used my Magic Bullet). In a large corningware dish (if\u00a0you’re making the full recipe), mix the meat, puree, and bread crumbs thoroughly. Pat it down to make the top even and bake for 1\u00a0hour at 380 degrees F. Remove from heat. Serve hot with your favourite side or use for sandwiches when it has cooled. A creamy horseradish sauce<\/a> also goes well with it.\u00a0 Meatloaf can keep in the\u00a0 fridge for about a week or frozen in the freezer for up to 1 month.<\/p>\n","protected":false},"excerpt":{"rendered":" So I made another meatloaf and tried changing the ingredients. It wasn’t from a recipe, just things I thought would be good… It makes a large meatloaf (or a couple of loaf panfuls) so if you just want one loaf … Continue reading