Chili Con Carne Loaf
- Total Time
- 1 hour 45 minutes, plus cooling time
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Ingredients
- 1tablespoon olive oil
- 1cup finely chopped onions
- 1tablespoon finely minced garlic
- 1cup finely chopped green pepper
- ¾cup finely chopped celery
- 1tablespoon chili powder
- ¾cup crushed canned no-salt tomatoes
- Freshly ground black pepper to taste
- ¼teaspoon dried hot red pepper flakes
- 1pound ground pork
- 1pound ground veal
- 1large egg, lightly beaten
- 1cup fine fresh bread crumbs
- Tomato sauce with chili (see recipe), optional
Nutritional analysis per serving (8 servings)
319 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 22 grams protein; 184 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in skillet and add onions and garlic. Cook, stirring, until wilted. Add green pepper, celery and chili powder and cook, stirring, about 1 minute longer. Add tomatoes and bring to boil. Let cook about 5 minutes. Sprinkle with black pepper and pepper flakes. There should be about 3 cups. Let cool.
- Step 2
Preheat oven to 375 degrees.
- Step 3
Put pork and veal in mixing bowl. Add egg, then stir in cooled vegetable mixture and bread crumbs. Blend thoroughly.
- Step 4
Spoon mixture into 6½-to-7-cup loaf pan and smooth over top. Put dish in oven and bake about 1¼ to 1½ hours. Internal temperature on meat thermometer should be 160 degrees. Serve hot with tomato sauce with chili if desired or serve cold in sandwiches.
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