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Sunday Salsa Meat Loaftex-mex 1 1/4 lb lean ground beef 1 cup crushed tortilla chips 1/4 cup fresh or prepared salsa 1 clove garlic; minced 6 black olives; sliced 1/2 cup yellow onions; chopped 1/4 cup red pepper; chopped 1/4 cup green pepper; chopped 1 egg 1/2 teaspoon chili powder 1/4 teaspoon barbecue spice 1/4 cup tomato juice 1 black pepper; to taste 1 fresh parsley sprigs; for garnish Preheat oven to 350 degrees F. Stir all ingredients together except for the parsley until it is well mixed. Place in a vegetable sprayed or lightly oiled 5 x 9-1/2-inch loaf pan. Bake the meat loaf until it is done and browned, about 1 hour. Remove from the oven and let it stand about 5 minutes. Take a knife and run it around the sides of the pan to loosen. Invert the meat loaf onto a large plate or platter. Garnish with the parsley if desired. Serve. Note: I removed the accumulated juices and fat from the loaf pan about half way through the baking (using a baster). Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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