| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
lb |
Lean ground beef |
| 1 1/2 |
lb |
Bulk sausage |
| 16 |
oz |
Can Mexican-Style stewed tomatoes |
| 8 |
oz |
Canned green chopped chiles |
| 2 |
|
Eggs |
| 3 |
tb |
+ 2 tsp tapioca |
| 1 1/2 |
ts |
Dried minced onions |
| 1/2 |
ts |
Cumin |
| 1/4 |
ts |
Salt |
| 1 1/2 |
c |
Salsa |
| 1 |
c |
Shredded jack or Cheddar cheese |
INSTRUCTIONS
This rich, flavorful meatloaf was another prize winner from the Miami
Herald.
Mix all ingredients except salsa and cheese in a large bowl until well
combined. Divide in half and shape into loaves. Place each in a 9" x 4"
loaf pan. Top each with 3/4 cup salsa. Bake at 350 degrees for 1 1/2 hours.
If the sausage makes a lot of grease drain it once or twice while cooking.
Top with cheese and return to oven until cheese melts. Remove to serving
platter and let rest for 15 minutes before slicing.
Posted to recipelu-digest by Sandy <sandysno@pctech.net> on Mar 24, 1998
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