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Red Onion Meatloaf
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    Red Onion Meatloaf

  • 1 tbsp olive oil
  • 2 lg red onions -- chopped
  • 4 lg cloves garlic -- chopped
  • 1 cup habanero ketchup -- divided
  • 1/2 lb ground beef
  • 8 oz Recipe Crumbles
  • 1/2 lb ground pork
  • 1 1/2 cups fresh bread crumbs -- from 3 sl wh bread
  • 1 tbsp tomato paste -- mixed with
  • 1 cup water
  • 1/2 cup cilantro -- finely chopped*
  • 1 tsp salt
  • 3/4 tsp black pepper
  • Preheat oven to 350F. 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 160F. This will take about an hour. Let stand for 10 minutes before cutting. Transfer to platter and serve.

    NOTES :
    Recipe Crumbles are a meat-substitute from Morningstar Farms. You can use any type of TVP product you can get in the stores - Yves Brand makes a good one and so does Gimme Lean. Also, Green Giant has started selling a TVP product just like this. So look in your frozen food section of the supermarket.

    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.

    From: RisaG. Adapted from Bon Appetit, March 2001
    FOR PERSONAL USE ONLY. RIGHTS RESERVED.
    Posted By: RisaG, Via: Chile Head Mailing List
    Post Date: March 2001

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