TORTILLA-SALSA MEAT LOAF

DESCRIPTION 
I’m asked to make this recipe at least once a month during the winter,especially for birthday dinners. My guests like it with braised asparagus and garlic mashed potatoes.

—Steven Espinosa
Salt Lake City, Utah

PREP: 15 min

BAKE: 1-1/4 hours

Yield: 8 servings

INGREDIENTS 

  2 slices day-old white bread
  2 eggs, lightly beaten
  1 cup salsa
  1/2 cup crushed tortilla chips
  1/2 cup each chopped green pepper, onion and celery
  1 jalapeno pepper, seeded and chopped
  6 garlic cloves, minced
  1 teaspoon pepper
  1/2 teaspoon Italian seasoning
  1/4 teaspoon seasoned salt
  1 pound ground beef
  1 pound ground pork

PROCEDURE 

Place bread in an ungreased 9-in. x 5-in. x 3-in. loaf pan; set aside. In a bowl, combine the eggs, salsa, tortilla chips, green pepper, onion, celery, jalapeno, garlic, pepper, Italian seasoning and seasoned salt. Crumble beef and pork over mixture; mix well. Pat into prepared pan.
 

Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until no pink remains and a meat thermometer reads 160°. Invert the meat loaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing.

Editor’s Note: When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face.

Recipe taken from Taste of Home magazine October-November 2006