This is a mix of a country style meatloaf with an Italian Meatloaf.
1 tablespoon extra-virgin olive oil
¼ green pepper, seeded, small diced
¼ onion, diced
2 teaspoons dried/minced garlic
1.5 pound ground beef or to make it even better, use ground bison
¾ cup bread crumbs (I use ½ regular and ½ Italian Bread crumbs-That's 3/8 regular and 3/8 italian)
1 cup grated Parmesan Cheese
1 tablespoon Worcestershire sauce
1 tablespoon white wine vinegar
2 tablespoons chopped basil leaves
1 tablespoon chopped parsley leaves
1 teaspoon salt (preferably sea salt)
½ teaspoon black pepper
1 pinch lemon-pepper
2 pinches Cajun Seasoning (if you want- don't worry, doesn't make it spicy)
For the topping:
1 Can Tomato Paste (8oz)
⅛ Cup Ketchup
1 Tsp Italian Seasoning
Pinch Lemmon pepper
No nutrition information available
Preheat oven to 350 Degrees F
Heat 1 tablespoon of the olive oil in a medium saute pan over medium heat and add the peppers, onions and garlic. Saute until just soft, remove to a plate and cool.
When the peppers and onions are cool, combine all of the remaining ingredients together except for the marinara. Pack the meat mixture into an oiled loaf pan, if you do not have a loaf pan, form the meat mixture into a loaf shape on an oiled oven tray or baking dish. Top with the marinara making sure to spread evenly over the top.
Bake for approximately 50 to 60 minutes or until an instant-read thermometer registers 160 degrees F in the middle of the meatloaf.