Thanks to the Texas Peanut Producers Board for sponsoring this month’s contest.
Tommy Osteen | Central Texas EC
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 teaspoon olive oil
1/2 cup finely chopped dry-roasted peanuts
2 pounds ground chuck
2 slices white sandwich bread, torn into pieces
2 teaspoons seasoned salt
1 teaspoon sugar
3/4 teaspoon black pepper
1 teaspoon Worcestershire sauce
2 beaten eggs
2 tablespoons milk
1/2 cup tomato sauce
Ketchup or barbecue sauce for topping, optional
- Preheat oven to 350 degrees.
- Saute onions and bell peppers in olive oil. Put in a large bowl and add peanuts, chuck, bread, salt, sugar, pepper, Worcestershire, eggs, milk and tomato sauce. Mix well.
- Divide mixture equally between two loaf pans and bake for about 40 to 45 minutes. During last 10 minutes of baking, top with ketchup or barbecue sauce, if desired.
Servings: 8. Serving size: 1 slice. Per serving: 397 calories, 24.4 g protein, 29.5 g fat, 8.6 g carbohydrates, 1.6 g dietary fiber, 766 mg sodium, 2.9 g sugars, 127 mg cholesterol