Meatloaf

Serves: 6
Ingredients:

• One medium red bell pepper, halved and seeded
• One plum tomato, halved lengthways
• Two slices sprouted wheat bread
• 2 pound meatloaf mix (ground beef, pork, and veal)
• 1/4 cup chopped onion
• One large egg, lightly beaten
• 2 tablespoons coarse grain mustard
• 2 tablespoons fresh chopped parsley
• One large garlic cloves chopped
• 1 teaspoon sea salt

Directions:

Broil pepper and tomato, cut side down, on the foil lined broiler pan 4 inches from heat for about 8 to 10 minutes and turn in pan if necessary, until vegetables are evenly chard and tender. Wrap foil around the vegetables and let stand until cool, about 15 minutes. Remove skin from vegetables.

Heat oven to 350°. Pulse bread in the blender until crumbs form. And set aside. Purée pepper and tomato and blender until smooth.

In a large bowl, gently combine ground meat with half the pepper purée, 3 tablespoons water, breadcrumbs, onion, eggs, mustard, parsley, garlic and salt.

Lightly grease a broiler pan. Form meat mixture into a 9 x 4" wide oblong loaf pan. Bake for 50 minutes. Spread remaining purée Over top and bake 10 to 15 minutes more until meat is browned and it instant read thermometer registers 160°