SALSA CHA CHA MEATLOAF

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 in 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!

Serves 4-6.

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 pkg. 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

Preheat oven to 350 degrees. Combine all ingredients except 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 1½-2 inches on each side of the dish. Pour the jar of 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.