Preheat oven to 350°F
Put all your meat into a large bowl
Chop your onion, I happen to use green onions this time because that's what I had this time, but usually I use regular yellow onion
Chiffonade (cut in strips across the width) your fresh basil
Dice your garlic cloves
Dice your bell peppers, I had baby ones so I used more since they were small.
Break your eggs into a small bowl and scramble them. Add to meat bowl.
Add all the rest of the ingredients to the meat bowl
Mix well, I just use my hands.
Form a loaf, this is on a 9 X 12 roasting pan.
If you desire, about 10-15 minutes before finished, spread the tomato sauce on top to allow it to cook in. I am not a big fan of doing this, so I don't.
Cook for 60-70 minutes, an internal temp of 160°F.
Let rest about 5-10 minutes before cutting.
This time I served with corn, Pablo pepper rice.
