Ingredients
1 large onion, chopped
1 large sweet red pepper, chopped
3 garlic cloves, minced
1 Tbs olive oil
1 cup gluten free dry bread crumbs
2 tsp chili powder
1 tsp salt
1 tsp dried oregano
½ tsp ground cumin
½ tsp pepper
1 (14 ½ oz) can diced tomatoes with mild green chilies, divided
1/3 cup plain yogurt
1 egg, lightly beaten 1 pounds lean ground beef
1 pound extra lean ground beef
Directions
In a large nonstick skillet, sauté the onion, red pepper and garlic in oil until tender. Transfer to a large bowl. Stir in the bread crumbs, chili powder, salt, oregano, cumin, pepper, 2/3 cup diced tomatoes with green chilies, yogurt and egg. Crumble beef over mixture and mix well. Shape into a loaf and place in an 11 x 7 inch baking dish coated with cooking spray. Spoon the remaining diced tomatoes over top. Bake, uncovered, at 350° for 55-60 minutes or until no pink remains and a meat thermometer reads 160°. Let stand 15 minutes before slicing. (Serves: 8)
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