How To Make Cold Meatloaf with Squashed Tomato & Pepper Salsa
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Serves:
Ingredients
- 500g ground beef
- 1 onion, finely chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, diced
- 2 tomatoes, diced
- 2 tablespoons of olive oil
- 1 tablespoon of Worcestershire sauce
- 1 teaspoon of dried oregano
- 1 teaspoon of dried thyme
- Salt and pepper to taste
- For the salsa:
- 2 tomatoes, squashed
- 1 yellow bell pepper, diced
- 1 red onion, finely chopped
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of olive oil
- Salt and pepper to taste
Instructions
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Preheat the oven to 180°C (350°F).
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In a large bowl, mix together the ground beef, onion, garlic, red bell pepper, tomatoes, olive oil, Worcestershire sauce, dried oregano, dried thyme, salt, and pepper until well combined.
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Transfer the mixture into a greased loaf pan and press it down firmly.
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Bake in the preheated oven for 1 hour or until the meatloaf is cooked through and golden on top.
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While the meatloaf is cooking, prepare the salsa by combining the squashed tomatoes, diced yellow bell pepper, finely chopped red onion, balsamic vinegar, olive oil, salt, and pepper in a separate bowl. Mix well.
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Once the meatloaf is cooked, remove it from the oven and let it cool for a few minutes before slicing.
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Serve the cold meatloaf slices with the squashed tomato and pepper salsa on top. Enjoy!
Nutrition
- Calories : 380kcal
- Total Fat : 22g
- Saturated Fat : 8g
- Cholesterol : 110mg
- Sodium : 430mg
- Total Carbohydrates : 15g
- Dietary Fiber : 4g
- Sugar : 8g
- Protein : 30g
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