Made this for lunch. No one ever likes my posts. Does this not look good?
- 750 grams.Of lean ground beef.
- 450 grams.Of ground sausage.
- 3 Cups.Of rusk.
- A large chopped onion into fine pieces.
- A large chopped red bell pepper.
- Two garlic cloves, I minced them.
- 4 roasted green peppers, I coarsely chopped.
- 2 Teaspoons.Of extra virgin olive oil.
- 2 Teaspoons.Of chili powder.
- 2 Teaspoons.Of salt.
- 2 Teaspoons.Of oregano.
- 2 Teaspoons.Of cumin.
- Canned tomatoes, I used the largest can, I drained and chopped it.
- 1 Teaspoon.Of apple vinegar cider.
- 2 whole eggs, lightly beaten.
- A can.Of baked corn.
- 8 Tablespoons.Of ketchup.
- Shredded cheese cheddar.
In a large pan, I heated the olive oil over high heat until hot, and I cooked in the onion until it was transparent and the sweet pepper was softened, for about 5 minutes.
Secondly, I combined the cayenne pepper with the chili powder, salt, oregano, and cumin in a large mixing bowl.
At this point, I reduced the heat to low and continue cooking for 5 minutes, stirring periodically, until the flavors were blended. And I cooked for a few minutes until the garlic begins to smell good.
Following that, I added the canned chopped tomatoes, and I cooked for 5 minutes, stirring periodically until the tomatoes were soft.
The next step was removing the pan from the heat, stirring in the vinegar, and set aside to cool at room temperature before serving.
After that, I prepared the oven, by heating it to 350 degrees Fahrenheit.
In a large mixing bowl, I combined the beef and sausage and mixed in the cooked tomato sauce, breadcrumbs, eggs, and corn in a large mixing bowl until thoroughly combined.
I separated the ingredients into 10-ounces pieces and I formed them into loaves. Each loaf should have 1 tablespoon of ketchup on top, which should be distributed evenly on the surface.
Then I baked in the middle for approximately 40 minutes at 160 degrees until a thermometer inserted in the middle of the meat registered 160 degrees.
I removed any remaining juices from the pan, then I returned the meatloaf to the oven for a further 10 minutes, until the cheese has melted evenly.
Once done, I removed the pan from the oven, and I let the meatloaf cool covered for around 10 minutes,
then I served it!!
To take the meatloaf from the pan and transfer it to a cutting board, I use two thin spatulas. You may alternatively slice and serve the meatloaf straight from the loaf pan, or line the loaf pan with parchment paper to make removal from the pan easier next time.