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| one T | olive oil |
| one C | mushrooms, finely chopped |
| 1/2 C | onion, finely chopped |
| 1/4 C | carrots, finely chopped |
| 1/4 C | celery, finely chopped |
| 1/4 C | green pepper, finely chopped |
| one lb | ground sirloin |
| 1 1/2 oz | quick cooking oats |
| one | egg |
| 2 T | no salt added tomato paste |
| 4 oz | no salt added tomato sauce |
| one T | Worcestershire sauce |
| 4 cloves | garlic, minced |
| 1/2 t | dried rosemary, crushed |
| 1/2 t | dried thyme leaves |
| one | serrano or habenero pepper, minced |
| to taste | freshly ground black pepper |
Preheat oven to 350°. Heat oil in large skillet. Sauté mushrooms, onion, carrot, celery, jalapeno and green pepper until soft. Add garlic and sauté one minute more.
In large mixing bowl, combine beef, oats, 2 T tomato paste, egg, Worcestershire sauce, rosemary, thyme and pepper. Add vegetable mixture from skillet and combine thoroughly. Put mixture in loaf pan.
Bake one hour, basting with 4 oz tomato sauce after 30 minutes. Let stand 10 minutes before slicing. Eight servings
| Sodium content in milligrams | ||
| one C | chopped mushrooms | 2 |
| 1/2 C | chopped onion | 2 |
| 1/4 | choped carrots | 10 |
| 1/4 | celery | 26 |
| 1/4 | chopped green bell pepper | 1 |
| one pound | ground sirloin | 320 |
| 1 1/2 oz | quick cooking oats | 2 |
| one | egg | 63 |
| 2 T | no salt added tomato paste | 10 |
| 4 oz | no salt added tomato sauce | 20 |
| one T | Worcesteshire sauce | 150 |
| 4 cloves | garlic | 4 |
| 1/2 t | rosemary | 1 |
| 1/2 t | thyme | 1 |
| one | hot pepper | 3 |
| Recipe total = 612 mg | ||
I am not a doctor. All original copyrights apply. No information on this page should be used by any person to affect their medical, legal, educational, social, or psychological treatment in any way. This web site and all its pages, graphics, and content copyright © 1997, 1998, 1999, 2000, 2001, 2002, 2003, 2004, 2005, 2006 Jon C.