What's for Dinner ~ Thursday ~ March 27th

[rdharma]

11. I used a variation of your baking in tomato sauce idea.

Last edited Fri Mar 28, 2014, 08:04 PM - Edit history (1)

Ingredients:
1 packet Savory Choice chicken broth concentrate in 1 cup hot water
1/2 cup Basmati brown rice (mostly to be used later for cabbage rolls)
1/2 pound prepared meat loaf (from my local butcher)
1 huge green bell pepper
ketchup (by eyeball)
Sri Racha (by eyeball)
Wochestershire sauce

I prepared the Basmati in the chicken broth. There was about 1/4 cup of chicken broth not absorbed by the rice. I drained this excess chicken broth into a olive oil coated 2 cup capacity pyrex bowl. Mixed in some ketchup, Wochstershire sauce and Sri Racha into the broth and stirred making a tomato sauce. I spooned the pre-seasoned meatloaf into the blanched green pepper and spooned in some of the chicken broth/tomato sauce between the inside of the pepper and the meatloaf until it overflowed (leaving about 1/2" tomato/chicken broth still in the bowl). I used a ketchup/Sri Racha for the top glaze. Baked in the pyrex bowl at 350 F. until internal temp reached 145F.

It was good!

I will use the remaining rice for cabbage rolls this Saturday.

Thanks for the suggestion to bake in tomato sauce. Way better than plain water.