Ground meat treats: Beef and bison meatza

var citeN= At the time of this composing, there was no Wikipedia report for the expression “meatza”, which amazed me a little bit offered the amount of recipes on the web. In truth, I could not uncover something concrete about the dish’s tradition or  history.

Yet another issue that shocked me about this dish is how much my family members and I like it. It has turn into a standard weekend take care of for us for quite some time now.

The recipe below is for a food that feeds four-eight folks. Like in my preceding recipe for a zucchini and onion meatloaf (citeN=citeN+1document.compose(Variety(citeN)) ), the floor beef employed below has minor body fat, and hence a comparatively low omega-6 content. Most of the fat comes from the ground bison, which has a larger omega-3 to omega-6 ratio.

- Get ready some dry seasoning powder by mixing sea salt, parsley flakes, garlic powder, chili powder, and a tiny volume of cayenne pepper.
- Blend 2 lb of really lean floor beef (96/4) with 1 lb of floor bison.
- Insert the dry seasoning and a entire egg to the ground meat combine.
- Vigorously combine by hand right up until you get a homogeneous look.
- Spot the mix into a sheet pan coated with olive oil. Richard’s suggestion of creating edges helps preserve the sautéed vegetables on best, when they are additional later (citeN=citeN+1document.write(Number(citeN)) ).
- Preheat oven to 375 degrees Fahrenheit.
- Bake the meatza for about fifteen minutes.
- Grate one lb of aged cheese.
- Slice a single tomato, 50 percent an onion, and one particular inexperienced bell pepper, and sauté them in olive oil.
- Drain the meatza after if comes out of the oven, and add the sautéed veggies to the top, with each other with 50 % a can of tomato sauce.
- Include the 1 lb of grated aged cheese on best of the vegetables and tomato sauce.
- Return meatza to the oven, still at 375 degrees Fahrenheit, and bake it for about 10 minutes.

The image montage over exhibits a facet dish of baked potatoes and zucchini. That is optional, as the meatza has vegetables included to it. I usually cut the meatza into 8 rectangular parts. Each rectangle will have about 50 g of protein and 20 g of fat. The excess fat will be largely saturated and monounsaturated (the two healthy), with a excellent stability of omega-3 and omega-6 fats. Every piece of meatza will also be a excellent supply of natural vitamins B12 and B6, niacin, calcium, zinc, selenium, and phosphorus.

Title: Ground meat treats: Beef and bison meatza
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