| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Meats | 1 | Servings | ||
INGREDIENTS
| 1 | sm | Onion; chopped |
| 1 | Clove garlic; minced | |
| 11 | oz | Canned cheddar cheese soup |
| 1/2 | c | Tortilla chips; crushed, preferably unsalted |
| 1/2 | c | Tomato juice |
| 1 | Egg | |
| 2 | lb | Lean ground beef |
| 1/4 | c | Sliced ripe olives |
| 1/2 | c | Milk |
| 1/8 | ts | Hot pepper sauce |
INSTRUCTIONS
Preheat oven to 375°F. Combine onion, garlic, 1/2 cup soup, and next 3 ingredients in a medium bowl. Season with salt and pepper to taste. Add ground beef and olives and mix well. Transfer meat mixture to center of a 9×13 inch flameproof baking pan. Pack firmly into a free-form 8×4 inch loaf. Bake about 1-1/4 hours or until a meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes, then transfer to a platter. Drain off excess fat. Place baking pan on 2 burners on top of stove. Stir together remaining soup and milk and add to pan. Bring to a simmer over medium heat, stirring up browned bits from bottom of pan. Stir in hot sauce and serve cheese sauce with sliced meatloaf. This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8. Posted to brand-name-recipes by Abtaxel <Abtaxel@aol.com> on Apr 11, 1998
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