| 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.
A Message from our Provider:
“Christ gives Life!”