Sunday salsa meat loaf
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -JUDI M. PHELPS | ||
| 1¼ | pounds | Lean ground beef |
| 1 | cup | Crushed tortilla chips |
| ¼ | cup | Fresh or prepared salsa |
| 1 | Clove garlic; minced | |
| 6 | Black olives; sliced | |
| ½ | cup | Yellow onions; chopped |
| ¼ | cup | Red pepper; chopped |
| ¼ | cup | Green pepper; chopped |
| 1 | Egg | |
| ½ | teaspoon | Chili powder |
| ¼ | teaspoon | Barbecue spice |
| ¼ | cup | Tomato juice |
| Black pepper; to taste | ||
| Fresh parsley sprigs; for garnish | ||
Directions
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 9-½-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@... or jphelps@...
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