Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | GROUND LEAN SIRLOIN |
| 1 each | LARGE POTATO, PARED & MINCED |
| 1 each | EGG, BEATEN |
| 1 cup | CHILI SAUCE |
| ¼ cup | CHOPPED PARSLEY |
| 1½ teaspoon | SALT |
| ¼ teaspoon | RED PEPPER, GROUND, CRUSHED |
| 1 x | PINCH OF CINNAMON OR CLOVES |
| 1 teaspoon | BUTTER OR MARGARINE |
PREHEAT OVEN TO 5000F. IN A LARGE BOWL, STIR TOGETHER THE GROUND SIRLOIN, POTATO, ONOIN, EGG, ½ CUP OF CHILI SAUCE, PARSLEY, SALT, PEPPER AND CINNAMON. RUB BUTTER IN A LARGE SKILLET. FILL WITH MEAT MIXTURE, SHAPING TO FORM A LARGE PATTY. BAKE IN THE OVEN FOR 12 TO 15 MINUTES, UNTIL COOKED THROUGH. REMOVE FROM OVEN; CAREFULLY DRAIN FAT FROM SKILLET. TURN OVEN TO BROIL. BROIL FOR ABOUT 5 MINUTES OR UNTIL TOP IS WELL BROWNED. REMOVE FROM OVEN AND DRAIN FAT. TOP WITH REMAINING CHILI SAUCE AND GARNISH WITH A PARSLEY SPRIG. SEASONINGS MAY BE ALTERED ADDING FRESH, CHOPPED OR DRIED SAGE, ROSEMARY, MARJORAM OR THYME.
PREP TIME: 10 MINUTES / COOK 20 MINUTES / READY TO SERVE IN 30 MINUTES