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Seems like every family has a recipe for meatloaf that’s been passed down through the generations. We’ve sampled a lot of ‘em and have to admit that meatloaf’s pretty hard to beat for down-home comfort food. Kind of like those favorite flannel pajamas from your childhood. We’ve created a whole new style of meatloaf – Texas-style – by adding some spice. Feel free to call this one your own and pass it down through your family. But n the meantime enjoy the zesty flavor and moist texture of our version. If you have any leftover you can make yourself a fine meatloaf sandwich!
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Ingredients
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To Serve 4 to 6.
2 pounds lean ground round
1 medium green bell pepper, cut into ¼-inch dice
1 medium red bell pepper, cut into ¼-inch dice
1 medium onion, cut into ¼-inch dice
2 slices slightly stale whole wheat bread, torn into small pieces
2 pkgs. Fredericksburg Farms Homemade Hearty Salsa Mix
½ teaspoon salt
2 eggs, beaten
½ cup ketchup
2 cups (8 ounces) shredded Colby or cheddar cheese
1 jar Fredericksburg Farms Salsa Roja a la Charra
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Instructions
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Preheat oven to 350 degrees. Combine all ingredients except Fredericksburg Farms Salsa Roja a la Charra in a large bowl. Using a large wooden spoon, or your hands (nature’s original chef’s tools) thoroughly mix the ingredients, breaking down the pieces of bread to form a smooth mixture.
Transfer the meat mixture to a 13” x 9” Pyrex baking dish and pat into a tight loaf, leaving about 1 inch at each end and 1-1/2 to 2 inches on each side of the dish. Pour the jar of Fredericksburg Farms Salsa Roja a la Charra over the meatloaf.
Bake in preheated oven for 1 hour, or until juices run clear when meatloaf is pierced with a paring knife.
Slice meatloaf into ½-inch thick slices and arrange on serving platter. Pour the pan juices over the sliced meat and serve hot.
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