2 teaspoons olive oil
1/2 cup chopped sweet onion
1/3 cup chopped celery
1/2 cup shredded carrots
3 garlic cloves, minced
2 large eggs, lightly beaten
1/3 cup crushed saltines (about 10 crackers)
1/3 cup crushed Ritz crackers (about 10 crackers)
2 tablespoons Italian seasoning
1 tablespoon dried parsley flakes
1 teaspoon salt
1 teaspoon pepper
1-1/2 pounds lean ground beef (90% lean)
1 carton (12 ounces) refrigerated pimiento cheese
Hot mashed red potatoes
Optional: Shredded sharp cheddar cheese and sliced jalapeno pepper
1. Preheat oven to 350°. In a large skillet, heat oil over medium-high heat. Add onion and celery; cook and stir until crisp-tender, 4 to 5 minutes. Add carrots and garlic; cook and stir until tender, 1 to 2 minutes longer. Transfer vegetable mixture to a large bowl. Add eggs, crackers and seasonings. Add beef; mix lightly but thoroughly
2. Shape into an 8x4-in. loaf in a greased 11x7-in. baking dish. Bake, covered, for 45 minutes. Uncover and bake until a thermometer reads 160°, 15 to 20 minutes longer. Let stand 10 minutes. Cut into slices; spread with pimiento cheese. Serve with potatoes and, if desired, shredded cheese and jalapeno.
TOTAL TIME: Prep: 30 min. Bake: 1 hour + standing
YIELD: 6 servings.
1 serving: 436 calories, 27g fat (10g saturated fat), 160mg cholesterol, 1226mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 31g protein.