|Red Onion Meatloaf|
Preheat oven to 350°F. Mix together the tomato paste and the water. Set aside.
Heat oil in heavy large skillet over medium-high heat. Add onions and saute until tender, about 6 min. Add garlic; saute 1 min. Transfer onion mixture to a large bowl. Add 1/2 cup ketchup, tomato paste mixture, and all remaining ingredients; mix just until blended. Shape into 9x4" loaf on large baking sheet; spread remaining 1/2 cup ketchup over tops and sides.
Bake meat loaf until internal temperature registers 160°F. This will take about an hour. Let stand for 10 minutes before cutting. Transfer to platter and serve.
Original recipe from Inez Holderness, Brooklyn, NY in the Too Busy To Cook? Section of the magazine, p. 182. She used beef, pork and veal. I used Recipe Crumbles, less oil, and tomato paste mixed with water to substitute for the tomato juice.
* If you don't like the flavor of cilantro or can't get it, use Italian flat-leaf parsley.
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