Recipe - Veal Meat Loaf With Red Bell Pepper And Spinach

1 lg Red bell pepper
2 tablespoon Olive oil
One half pack (6 oz) fresh baby spinach
2 cup Chopped onions
2 tablespoon Minced garlic
2 cup Breadcrumbs; (they recommend
fresh but I used the
readymade)
2 lg Eggs
One half cup Chopped fresh basil
6 tablespoon Ketchup
2 tablespoon Chopped fresh thyme
1 tablespoon Dijon mustard
1 tablespoon Prepared steak sauce
1 One half teaspoon Salt
One half teaspoon Ground black pepper
2 pound Ground veal

Source: Bon Appetit, October 1998

Char red bell pepper over gas flame or in the broiler until blackened on
all sides. Wrap in paper bag and let stand 10 minutes. Peel, seed and slice
pepper into One half inch wide strips.

Preheat oven to 350 degrees. Heat 1 tbsp. olive oil in heavy large skillet
over medium high heat. Add spinach and toss until just wilted, about 2
minutes. Transfer spinach to small bowl. Add remaining 1 tbsp. olive oil to
skillet, then onions and garlic; saute until onions are tender, about 5
minutes. Transfer onion mixture to large bowl. Stir breadcrumbs, eggs,
basil, ketchup, thyme, mustard, steak sauce, 1 One half tsp. salt and One half tsp.
blackpepper into onion mixture. Mix in veal.

Place half of veal mixture in 9x5x3 inch metal loaf pan. Using back of
spoon, make 1 inch wide, One half inch deep canal lengthwise down middle of
loaf. Lay half of red bell pepper strips in canal. Layer with spinach and
remaining bell peppers. Fill pan with remaining veal mixture, pressing
firmly.

Bake meat loaf until brown on top and thermometer inserted into center
registers 160 degrees, about50 minutes. Let cool 15 minutes. Cut into 8
slices and serve.

Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on Nov
09, 1998, converted by MM_Buster v2.0l.