Chili Con Carne Loaf

Ingredients

• 1 tablespoon olive oil
• 1 cup finely chopped onions
• 1 tablespoon finely minced garlic
• 1 cup finely chopped green pepper
• ¾ cup finely chopped celery
• 1 tablespoon chili powder
• ¾ cup crushed canned no-salt tomatoes
• Freshly ground black pepper to taste
• ¼ teaspoon dried hot red pepper flakes
• 1 pound ground pork
• 1 pound ground veal
• 1 large egg, lightly beaten
• 1 cup fine fresh bread crumbs
• Tomato sauce with chili (see recipe), optional

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    478 calories; 30 grams fat; 10 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 2 grams polyunsaturated fat; 18 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 31 grams protein; 122 milligrams cholesterol; 350 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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6 to 8 servings

Preparation

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.
2. Preheat oven to 375 degrees.
3. Put pork and veal in mixing bowl. Add egg, then stir in cooled vegetable mixture and bread crumbs. Blend thoroughly.
4. Spoon mixture into 6 1/2-to-7-cup loaf pan and smooth over top. Put dish in oven and bake about 1 1/4 to 1 1/2 hours. Internal temperature on meat thermometer should be 160 degrees. Serve hot with tomato sauce with chili if desired or serve cold in sandwiches.