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INGREDIENTS

¾ lb beef chuck, cubed

¾ lb pork butt, cubed

¾ lb veal stew meat

1 onion, cut into 8 pieces

4 eggs

6 slices whole

wheat bread

3 tbsp. yellow mustard

¹⁄ ³ cup barbeque sauce

3 tbsp. Worcestershire

sauce

2 tsp. salt

1 tsp. ground

black pepper

1 green pepper, sliced

¼ cup ketchup

Meatloaf

SERVES 4

DIRECTIONS

In a bowl, toss all the meat

to mix. Freeze the meat for

1 hour before grinding.

With the Meat Grinder

Housing attached to the

Pasta & Beyond, press

the Power Button and

then the Forward Button.

Grind the meat.

In a large bowl, add all the

ingredients except the green

pepper and ketchup. Mix well

and then divide the mixture

into two loaf pans.

NOTE:

Freeze meat to keep firm and cold

during grinding. Do not let meat get hard.

Preheat the oven to

375° F/191° C.

Brush the top of the

meatloaf with the ketchup

and top with the green

pepper slices. Cook in the

oven until an instant-read

thermometer inserted into the

meatloaf reads 155° F/68° C

(about 1 hour).