Spicy Meatloaf With Lamb Weight Watchers Count Your Points Recipes

Steps:

• Combine the seasoning mix ingredients in a bowl and set aside.
• In a large skillet, warm the olive oil. Add the onions, celery, bell peppers, green onions, garlic, Tabasco & Worcestershire and seasoning mix. Saute until mixture starts sticking to the bottom of the pan, stirring occasionally while scraping the bottom of the pan, about 6 minutes. Stir in the evaporated milk and tomato paste, continue cooking for another 2 minutes, stirring occasionally. Remove from heat and set aside.
• In large mixing bowl, combine beef, lamb and breadcrumbs. Knead by hand until breadcrumbs are absorbed into meat mixture. Add the egg and egg whites, lightly beaten. Knead again until absorbed. Remove the bay leaves and then add the cooked vegetable mixture. Again, mix by hand until thoroughly combined.
• Spray an 8 x 8 baking pan, transfer the mixture and shape into a loaf about 1 1/2 inches high, 8 inches wide and long. Sprinkle the red pepper flakes on top.
• Bake uncovered at 350 degrees for 25 minutes, raise the temperature to 400 and continue to cook another 35 minutes. Let set for 5 minutes before slicing. I slice into 10 pieces by making one cut down the middle and four across.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat butter in a large heavy skillet over medium heat; cook and stir onion, green onions, carrot, celery, and garlic until fragrant, about 5 minutes. Cover skillet with a lid and cook, stirring occasionally, until carrot is tender, about 5 more minutes. Stir 1/3 cup ketchup, Worcestershire sauce, salt, and pepper into vegetable mixture; cook until warmed through, about 1 minute.
• Mix ground beef, sausage, vegetable mixture, bread crumbs, parsley, and eggs in a large bowl; form into a loaf and place in a rectangular baking pan with 2-inch high sides. Cover loaf with remaining 1/3 cup ketchup.
• Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Preheat oven to 350 degrees.
• Spray the inside of a 13x9-inch glass pyrex baking dish with a no-stick cooking spray.
• In a small skillet, melt the shortening. Add the diced onion and green peppers. Saute for 5 minutes, then set aside.
• DO NOT DRAIN OFF THE GREASE FROM THE SAUTEED VEGETABLES, THIS WILL HELP TO KEEP THE MEATLOAF MOIST.
• In a bowl mix together, the venison, sirloin, mustard, seasoned salt, pepper, eggs, horseradish, quick oats, the sauteed onion and peppers, and the tomato juice.
• Place loaf mixture into the pyrex baking dish. Shape into a rectangular loaf.
• Top loaf with the 1 cup of ketchup.
• Bake in oven for 1 hour.
• After removing loaf from oven, set on stove for 5 minutes, before slicing; then serve.

Steps:

• Preheat oven 375°F.
• Heat hot tomato sauce in saucepan over medium heat until slightly thickened; let cool.
• In a bowl, add 3/4 of the diced onion and 3/4 of the cooled tomato sauce.
• Add remaining ingredients to the bowl; mix well.
• Load meat into loaf pan.
• Pepper the top of loaf, add remaining onion; pour remaining tomato sauce on top.
• Cover with foil and bake 1 hour.