| 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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