 Salsa MeatloafEnjoy this meatloaf as an entree with mashed potatoes, or in sandwiches with slices of fresh tomato. It has plenty of flavor and freezes well. Yield: 8 servings
Ingredients3 slices of firm white bread, crust removed1 medium onion 1 carrot 1 stalk celery 2 cloves garlic 1 Tablespoon chili powder 1 teaspoon salt 1/2 cup tomato salsa (from a jar) 1 1/2 lbs lean ground beef 1 egg, slightly beaten 1/4 cup ketchup 1 teaspoon chili powder
MethodPreheat oven to 350 degrees. Line a 9 x 5 loaf pan with foil so that it extends beyond the pan edges, this will allow you to easily remove the meatloaf from the pan. Combine ketchup and teaspoon chili powder in a small bowl, set aside. Crumble the bread or pulse in food processor until fine crumbs form, and place in a large mixing bowl. Grate or mince the onion, carrot, celery and garlic, or pulse in food processor until finely chopped. Add the vegetables, seasonings, salsa, ground beef, and egg to the reserved bread crumbs. Combine with your hands, but avoid over-mixing. Pat mixture into foil-lined loaf pan. Brush reserved chili ketchup on top and transfer to oven. Bake 1 hour and 15 minutes or until internal temperature reaches 160 degrees. Remove from oven let stand for at least 10 minutes before slicing.
Serving SuggestionServe with the Richland Shiraz 2008. Estimated Prep Time: 15 minutes |
