• Cooking Time: 50
  • Servings: 4 to 8
  • Preparation Time:



  • 1 large red bell pepper (or 1 prepared roasted red bell pepper - Trader Joe's has a good product)
  • 2 Tbsp olive oil
  • 3 ounces fresh baby spinach
  • 2 medium onions, chopped
  • 2 Tbsp minced garlic
  • 2 cups fresh breadcrumbs
  • 2 large eggs
  • 1/2 cup chopped fresh basil
  • 6 Tbsp ketchup
  • 2 Tbsp chopped fresh thyme
  • 1 Tbsp Dijon mustard
  • 1 Tbsp prepared steak sauce
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground black pepper
  • 2 pounds ground veal or beef


  • If you are using a fresh red bell pepper instead of an already prepared roasted red pepper, cook red bell pepper over gas flame or in broiler until blackened on all sides.
  • Wrap in paper bag and let stand 10 minutes.
  • Peel, seed and slice pepper into 1/2-inch-wide strips.
  • Preheat oven to 350°F.
  • Heat 1 Tbsp olive oil in heavy large skillet over medium-high heat.
  • Add spinach and toss until just wilted, about 2 minutes.
  • Transfer spinach to small bowl.
  • Add remaining 1 Tbsp olive oil to skillet, then onions and garlic; sauté until onions are tender, about 5 minutes.
  • Transfer onion mixture to large bowl.
  • Stir breadcrumbs, eggs, basil, ketchup, thyme, mustard, steak sauce, 1 1/2 teaspoons salt and 1/2 teaspoon black pepper into onion mixture.
  • Mix in veal.
  • Place half of veal mixture in 9 x 5 x 3-inch metal loaf pan.
  • Using back of spoon, make 1-inch-wide, 1/2-inch-deep canal lengthwise down middle of loaf.
  • Lay half of red bell pepper strips in canal.
  • Layer with spinach and remaining bell peppers. Fill pan with remaining veal mixture, pressing firmly.
  • Bake meat loaf until brown on top and thermometer inserted into center registers 160°F, about 50 minutes.
  • Let cool 15 minutes.

Categories: Beef  Main Dish  Oven  Stove 
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