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Title: Sunday Salsa Meatloaf
Categories: Ethnic Meat
Yield: 4 Servings
| 1 1/4 | lb | Lean ground beef |
| 1 | c | Crushed tortilla chips |
| 1/4 | c | Fresh or prepared salsa |
| 1 | Clove garlic; minced | |
| 6 | Black olives; sliced | |
| 1/2 | c | Yellow onions; chopped |
| 1/4 | c | Red pepper; chopped |
| 1/4 | c | Green pepper; chopped |
| 1 | Egg | |
| 1/2 | ts | Chili powder |
| 1/4 | ts | Barbecue spice |
| 1/4 | c | 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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