Ingredients

  • 2 pounds lean ground beef
  • 1 tablespoon butter
  • 1 cup finely chopped onions
  • 1 cup finely chopped green peppers
  • 1 ½ cups finely diced mushrooms
  • ½ cup finely chopped parsley
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • 1 cup finely ground bread crumbs
  • teaspoon ground allspice
  • 1 egg, lightly beaten
  • Tomato sauce with horseradish (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      384 calories; 18 grams fat; 7 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 16 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 34 grams protein; 134 milligrams cholesterol; 248 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

Six or more servings

Preparation

  1. Preheat the oven to 425 degrees.
  2. Put the beef in a mixing bowl and set aside.
  3. Heat the butter in a saucepan and add the onions, green peppers and mushrooms. Cook, stirring, until the vegetable mixture is wilted. Continue cooking until any liquid evaporates. Let it stand until cool.
  4. Add the cooked vegetable mixture and parsley to the meat. Add salt, pepper, the bread crumbs, allspice and egg. Blend well with the hands.
  5. Pack the mixture into a seven- cup loaf pan and smooth over the top. Place in the oven and bake one hour. Remove from the oven and let stand 20 minutes.
  6. Unmold and serve sliced. Serve the tomato sauce with horseradish on the side.

40 minutes

Dining and Cooking