Ingrédients pour Poohrona's Texas Meatloaf
- Onion
- Bell Pepper
- Parsley
- Ground Chuck
- Italian Seasoned Breadcrumbs
- 2 large eggs
- 1 (24 ounce) can tomato sauce + 1/4 cup
- 1/2 cup ketchup
- 1 teaspoon salt
- Black Pepper
- 1/2 teaspoon celery seed
- 1/2 teaspoon garlic powder
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Comment préparer Poohrona's Texas Meatloaf
- Preheat oven to 350°F (175°C).
- Finely chop 1 medium onion and 1 medium bell pepper. Reserve 1/4 of the chopped onion and bell pepper for the sauce.
- In a large bowl, gently combine 3/4 of the chopped onions and bell peppers (approximately 3/4 cup total), 2 teaspoons dried parsley (or 2 tablespoons fresh, chopped parsley), 2 lbs ground beef (93% lean), 1 cup breadcrumbs, and 2 large eggs.
- Add 1/4 cup tomato sauce, 1/4 cup ketchup, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the meat mixture.
- Using clean hands, gently mix all ingredients until just combined. Avoid overmixing.
- Transfer the meat mixture to a greased 9x5 inch loaf pan and shape into a loaf.
- In a medium saucepan, combine the remaining 1/4 cup chopped onion, 1/4 cup chopped bell pepper, 1 (24 ounce) can tomato sauce, 1/2 cup ketchup, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon celery seed, and 1/2 teaspoon garlic powder.
- Bring the sauce mixture to a boil over medium heat.
- Reduce heat and simmer for 5 minutes, stirring occasionally.
- Pour the hot sauce evenly over the unbaked meatloaf.
- Bake at 350°F (175°C) for 1 hour and 30 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from oven and loosely tent with foil. Let rest for 10-15 minutes before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
48g
Fat
55g
Carbs
7g
