| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Dairy | Shelf life, Shelf1 | 1 | servings | |
INGREDIENTS
| 2 | lb | Lean Ground Beef |
| 2 | Beaten Eggs | |
| 2 | c | Crushed Wheaties |
| 1 1/4 | c | Milk |
| 1/2 | c | Finely Diced Onions |
| Salt & Pepper to taste | ||
| 1 1/2 | c | Riccota Cheese |
| 1 | tb | Chopped Fresh Parsley |
| 1 | ts | Dried Basil |
| 2 | ts | Dried Thyme Leaves |
| Salt and Pepper to taste | ||
| 1 | Jar Grape Preserves | |
| 1 | Jar Chi-Chi's Restaurant-style Salsa |
INSTRUCTIONS
MEATLOAF FILLING GLAZE Meatloaf: Combine all ingredients in a large bowl and mix well. Set aside. Filling: Combine all ingredients and mix well. Glaze: In a small sauce pan, over medium-high heat, combine both the salsa and preserves and bring to a boil. Reduce the heat to a simmer and continue until slightly thickened. Procedure: 1. In a pie tin, press half of the meat loaf mixture firmly and evenly to the edge all the way around. Spread the riccota mixture evenly over the meat. Spread 2 tablespoons of the glaze over the cheese and top carefully with the other half of the meat. 2. Cover and bake in a 350 degree oven for 45 minutes to 1 hour. Uncover the loaf and turn out onto a sheet pan. Brush the remaining glaze over the entire loaf and continue baking for an additional 20 minutes. Cut into pie shaped slices and serve immediately. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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