Serve with mashed potatoes and a salad.

Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 teaspoon olive oil
  • 1 small Spanish onion, chopped
  • 1 red, yellow or green bell pepper, diced
  • 2 - 3 garlic cloves, finely chopped or pressed
  • 1 teaspoon dried Greek oregano
  • 3 tablespoons Dijon mustard
  • 1 teaspoon black pepper
  • ¼ - ½ teaspoon salt
  • ¾ cup tomato ketchup or barbecue sauce
  • ½ cup chopped fresh parsley or cilantro
  • 2 slices good quality white bread
  • ½ cup milk, water or beef stock
  • 2 eggs, lightly beaten
  • 2 pounds lean ground beef
  1. Heat a medium size skillet over a medium flame and add oil. When the oil is hot, add onion and bell pepper and cook about 3 - 5 minutes or until golden. Reduce heat to low, add garlic and oregano and cook 3 minutes. Place in a large mixing bowl and set aside to cool.
  2. In the meantime, soak the bread in the liquid for a few minutes or until moist. Squeeze the bread and drain off and discard any remaining liquid. Add the bread to cooled onion mixture.
  3. Add eggs and ground beef and mix, by hand , until everything is thoroughly incorporated. Place mixture in prepared loaf pan and cook for about 1 hour and 15 minutes.

Notes: use leftovers for sandwiches or added to beef chili.

Substitutions: if you would like to substitute ground turkey, add an extra egg.