GMA Recipe: Bubby's Meat Loaf with Red Pepper Sauce and Tangy Green Beans

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Bubby's Meat Loaf with Red Pepper Sauce and Tangy Green Beans
From chef and author Dave Leiberman
October 5, 2006

Dave Lieberman of the Food Network has recipes from his new book "Dave's Dinners."

Dave Leiberman calls his grandmother Bubby (her real name is Shirley,) and this is one of their favorite dishes. Leiberman says he was addicted to this meat loaf as a little kid. He shares the recipe on Good Morning America!

Ingredients
For the Meat Loaf

2 eggs

3 ounces tomato paste

1/2 cup water

1 teaspoon salt

15 grinds fresh black pepper

1/4 teaspoon cayenne pepper

2 pounds ground beef, 85 percent to 90 percent lean

1/2 cup plain bread crumbs

1 small onion, finely chopped

1 garlic clove, pressed

For the Red Pepper Sauce

3 ounces tomato paste

1 small onion, roughly chopped

1 garlic clove

1 small red pepper, seeded, cored and roughly chopped

1 1/2 cups water

1/2 teaspoon salt

15 grinds fresh black pepper

1 1/2 pounds small red potatoes, halved

For the Green Beans

1 pound string beans, trimmed

1/2 cup olive oil

Salt

1/4 cup red wine vinegar

Directions

Whisk together the eggs, tomato paste, water, salt, pepper, and cayenne in a large mixing bowl. Add the remaining ingredients and work together completely until all the ingredients are evenly distributed.

Place the meat mixture into a baking pan and shape into a loaf about 11 inches long and 4 inches wide. The loaf should be in the middle of the pan.

Make the red pepper sauce by placing all the ingredients in a blender or food processor and puréeing till smooth. Cover the meat loaf with red pepper sauce and allow the excess sauce to pool in around the meat loaf. Cover the pan with aluminum foil but avoid contact with the meat loaf by leaving at least a couple of inches of space between the top of the meat loaf and the foil.

Bake 45 minutes, then uncover, scatter, and submerge the potatoes in the pan juices, and bake 45 minutes longer, until the potatoes are fork-tender.

Make the string beans: Bring a pot of salted water to a boil. Add the beans and cook for just 1 minute to 2 minutes, until the beans turn bright green. Strain them and run under cold water to stop them from cooking.

Heat the olive oil in a large skillet over medium-high heat. Add a few pinches of salt and the vinegar and let cook down for 1 minute to 2 minutes. Remove the pan from the heat and toss in the beans to coat them thoroughly and evenly with the dressing.

Serves 8.

Recipe copyright 2006, Dave Leiberman