Salsa Meatloaf

Recipes & Wine

Enjoy 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
Prep Time: 15 minutes | Cook Time: 15 minutes

Ingredients:

• 3 slices of firm white bread, crust removed
• 1 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

Method:

• 1.

  Preheat 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.

• 2.

  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 Suggestion:

Serve with the Milyaroo Shiraz 2008 »

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