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 | ||
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