Chili Con Carne Loaf

• 1 tablespoon olive oil
• 1 cup finely chopped onions
• 1 tablespoon finely minced garlic
• 1 cup finely chopped green pepper
• 3/4 cup finely chopped celery
• 1 tablespoon chili powder
• 3/4 cup crushed canned no-salt tomatoes
• Freshly ground black pepper to taste
• 1/4 teaspoon dried hot red pepper flakes
• 1 pound ground pork
• 1 pound ground veal
• 1 large egg, lightly beaten
• 1 cup fine fresh bread crumbs
• Tomato sauce with chili (see recipe), optional

1. Heat oil in skillet and add onions and garlic.
2. Cook, stirring, until wilted.
3. Add green pepper, celery and chili powder and cook, stirring, about 1 minute longer.
4. Add tomatoes and bring to boil.
5. Let cook about 5 minutes.
6. Sprinkle with black pepper and pepper flakes.
7. There should be about 3 cups.
8. Let cool.
9. Preheat oven to 375 degrees.
10. Put pork and veal in mixing bowl.
11. Add egg, then stir in cooled vegetable mixture and bread crumbs.
12. Blend thoroughly.
13. Spoon mixture into 6 1/2-to-7-cup loaf pan and smooth over top.
14. Put dish in oven and bake about 1 1/4 to 1 1/2 hours.
15. Internal temperature on meat thermometer should be 160 degrees.
16. Serve hot with tomato sauce with chili if desired or serve cold in sandwiches.

olive oil, onions, garlic, green pepper, celery, chili powder, tomatoes, freshly ground black pepper, ground pork, ground veal, egg, bread crumbs, tomato sauce

Taken from cooking.nytimes.com/recipes/10156 (may not work)