Ingredients
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1 tablespoon unsalted butter
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1/2 cup minced onion
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1/2 green bell peppers or 1/2 red bell pepper, finely chopped
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2 garlic cloves, minced
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1 teaspoon fresh ground black pepper
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1 teaspoon cayenne
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1 teaspoon salt
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1/2 teaspoon cumin seed, toasted and ground
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1 1/4 lbs lean ground beef
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3/4 lb ground pork
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1 1/2 cups dry breadcrumbs
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1/4 cup tomato-based barbecue sauce
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3 tablespoons sour cream
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1 tablespoon Worcestershire sauce
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milk, as needed
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additional barbecue sauce
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1 egg
Instructions
- Melt butter in a heavy skillet.
- Add onion, bell pepper, and garlic and saute until they are softened.
- Stir in the black pepper, cayenne, salt, and cumin, and saute 2 or 3 minutes more.
- Place the vegetables in a large bowl.
- Add remaining ingredients (except milk) and mix well with your hands.
- The meat should feel quite moist but not soupy.
- If it is too dry, add milk a tablespoons.
- at a time until consistency is right.
- Mound the meat into a 9x5 loaf pan.
- Bake, uncovered, at 350ºF for 40 minutes.
- Raise oven temperature to 400ºF and bake another 20 to 30 minutes.
- If you wish, brush with another tablespoons.
- of barbecue sauce the last 10 minutes of cooking.
- Serve meat loat hot or cold.
- Makes great lefovers and sandwiches or a great filling for stuffed peppers.