Title: Sausage & Pepper Loaf
Categories: Entree Beef Jaw
Yield: 8 Servings
| 1 | tb | Olive oil |
| 2 | md | Red peppers, diced |
| 1 | lg | Onion, diced |
| 1 | lg | Clove garlic, crushed |
| 1 | lb | Sweet italian sausage |
| | | (casings removed) |
| 1 | lb | Ground beef chuck |
| 2 | lg | Eggs |
| 1 1/2 | c | Fresh bread crumbs |
| 1/3 | c | Grated parmesan cheese |
| 1 | | Can (8oz) tomato sauce |
| 1/2 | ts | Salt |
| 1/2 | c | Shredded Fontina cheese |
In nonstick 12 inch skillet, heat olive oil over medium heat. Add red
peppers and onion and cook until tender and lightly browned., 10 to 15
minutes, stirring occasionally. Add garlic; cook 1 minute stirring. Set
vegetables aside to cool slightly. Preheat oven to 375 degrees. In large
bowl, mix sausage meat, ground vbeef, eggs, bread crumbs, parmesan, tomato
sauce, salt, and cooked vegetables just until well combined but not
overmixed. In 13x9 metal baking pan, shape meat mixture into 9x5 inch loaf.
Bake meat loaf 1 hour. Sprinkle Fontina cheese down center of loaf in a 2
inch wide strip. Bake 10 minutes longer. Let stand 10 minutes fefore
slicing.