Recipe by Jim Gupta-Carlson
Makes 6-8 servings
*Ingredients currently available at the Saratoga Farmers’ Market
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 green bell pepper, chopped
- 3 cloves garlic, minced*
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/8 teaspoon white pepper
- 1/8 teaspoon pepper
- 1/2 teaspoon cumin
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon Tabasco sauce
- 1/4 cup milk*
- 1/4 cup ketchup
- 2 eggs, beaten*
- 1/2 cup soft bread crumbs*
- 1 pound ground goat, lamb, mutton, or beef*
- 1 pound ground pork*
- 1 cup salsa*
- 2 tablespoons tomato paste
1. Preheat the oven to 375 degrees F.
2. Heat the olive oil in a heavy 10″ skillet over medium heat. Add the onion, celery, green pepper, and garlic, and cook uncovered for 5 to 6 minutes, stirring constantly, until the vegetables are tender.
3. Add the salt, peppers, cumin, Worcestershire sauce, and Tabasco sauce and mix well. Remove the skillet from the heat and let cool 15 minutes.
4. Transfer the vegetable mixture to a bowl and stir in the milk, ketchup, eggs, and bread crumbs and mix well.
5. Then add the ground meat and ground pork and mix gently with your hands, just until combined. Place the meatloaf mixture into a greased, 9″x5″ loaf pan, patting gently and evening off the top.
6. Combine the salsa and tomato paste in a small bowl and spread over the top of the meatloaf.
7. Bake the meatloaf, uncovered, at 375 degrees for 50-55 minutes or until it is dark brown and the meat pulls away from the sides of pan. The interior temperature should be 160 degrees F as measured with a meat thermometer. Carefully drain the fat from pan. Cover the meatloaf and let stand for 10-15 minutes. Remove it from the pan and put it onto a serving platter before slicing.