Chili Con Carne Loaf
Updated October 4, 2015
- Total Time
- 1 hour 45 minutes, plus cooling time
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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 analysis per serving (6 to 8 servings)
7 grams carbs; 92 milligrams cholesterol; 319 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 8 grams saturated fat; 22 grams fat; 2 grams fiber; 184 milligrams sodium; 22 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 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.
- Step 2
Preheat oven to 375 degrees.
- Step 3
Put pork and veal in mixing bowl. Add egg, then stir in cooled vegetable mixture and bread crumbs. Blend thoroughly.
- Step 4
Spoon mixture into 6 ½-to-7-cup loaf pan and smooth over top. Put dish in oven and bake about 1 ¼ to 1 ½ hours. Internal temperature on meat thermometer should be 160 degrees. Serve hot with tomato sauce with chili if desired or serve cold in sandwiches.
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