• Cuisine: American
• Course: Main Course

Ingredients:

• 1 tablespoon vegetable oil
• 1 large onion, finely chopped (1 1/2 cups)
• 1 medium green bell pepper, stemmed, seeded and finely chopped (1 cup)
• 2 or 3 medium cloves garlic, finely chopped (2 teaspoons)
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 tablespoon freshly ground black pepper
• 1/4 cup Worchestershire sauce
• 1 cup old-fashioned or quick-cooking rolled oats (do not use instant oats)
• 3 large eggs, lightly beaten
• Leaves from 1/3 bunch flat-leaf parsley, finely chopped (1/3 cup)
• 3 pounds lean ground beef
• 1/2 cup barbecue sauce, preferably sweet

Directions:

Preheat the oven to 350 degrees. Have a deep loaf pan or aluminum foil-lined baking sheet at hand.

Add the oil to a medium frying pan set over medium-high heat. When the oil is hot, add the onion, green bell pepper and garlic; cook for 6 to 8 minutes, stirring often, until the vegetables have softened.

Add the thyme, oregano, salt and pepper; mix well and cook for about 2 minutes, until fragrant; then add the Worchestershire sauce and oats, stirring to incorporate. The mixture will seem dry. Remove from the heat and transfer to a large mixing bowl; let cool to almost room temperature.

Add the eggs, parsley and ground beef to the bowl; use your hands to combine thoroughly. Transfer the mixture to the loaf pan or lined baking sheet (if using the latter, use your hands to shape the mixture into an elongated oval about 4 inches across). Bake for 45 minutes, then remove from the oven and brush the barbecue sauce evenly on the top (and sides, if desired). Return the meatloaf to the oven and bake for 15 minutes or until the loaf is cooked through and the topping appears to be baked on.

Let sit for 5 to 10 minutes before cutting into slices.

Recipe Source:

From Demetrios Recachinas, chef at Martha's Table in the District.

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