The Chimichurri Sauce ( i make it a day ahead if I can )
- 1/4 cup coarsely chopped parsley
- 3 tablespoons red wine vinegar
- 5 large garlic cloves, minced well
- 2 tablespoons oregano leaves ( optional )
- 2 teaspoons crushed red pepper
- salt and freshly ground pepper ( to taste)
- 3/4 cup extra-virgin olive oil
with my food processor, I combine the parsley, vinegar, garlic, oregano and the red pepper until smooth; season with salt and pepper to taste… place the sauce to a bowl and pour the olive oil over and stir well…. Let stand for at least an hour, but I prefer overnight and then take it out of fridge at least 45 minutes before use.
I have a bazillion ( yes that’s a number) meatloaf recipes, this is the one I use for the Chimichurri Crusted…
2 lb. ground beef, extra lean
1/2 diced green pepper ( I dice this very small)
1 Large Egg
2 c. bread crumbs
2 tbsp. Worcestershire sauce
Handful of crushed red pepper ( optional )
5 garlic cloves minced
Mix up all the ingredients. Pat into loaf and place on a baking sheet with parchment paper. Drizzle over the chimichurri and spread it over the loaf evenly … baked covered with foil at 350* for one hour then uncover and bake for 20 minutes to let the chimichurri kinda crust up ….. hubbyman eats it with A1 sauce, but I just eat as it… I always serve with taters of some kind and a veggie… enjoy!!!
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