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!!!