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Tortilla-Salsa Meat Loaf Recipe

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I’m asked to make this recipe at least once a month during the winter, especially for birthday dinners. My guests like it with braised asparagus and garlic mashed potatoes.

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Tortilla-Salsa Meat Loaf Recipe

Prep: 15 min. Bake: 1-1/4 hours

Yield: 8 Servings

15 75 90

Ingredients

2 slices day-old white bread
2 eggs, lightly beaten
1 cup salsa
1/2 cup crushed tortilla chips
1/2 cup each chopped green pepper, onion and celery
1 jalapeno pepper, seeded and chopped
6 garlic cloves, minced
1 teaspoon pepper
1/2 teaspoon Italian seasoning
1/4 teaspoon seasoned salt
1 pound ground beef
1 pound ground pork

Directions

Place bread in an ungreased 9-in. x 5-in. loaf pan; set aside. In a large bowl, combine the eggs, salsa, tortilla chips, green pepper, onion, celery, jalapeno, garlic, pepper, Italian seasoning and seasoned salt. Crumble beef and pork over mixture and mix well. Pat into prepared pan.
Bake, uncovered, at 375° for 1-1/4 to 1-1/2 hours or until a thermometer reads 160°. Invert meat loaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing. Yield: 8 servings.

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 slice) equals 315 calories, 18 g fat (7 g saturated fat), 129 mg cholesterol, 319 mg sodium, 10 g carbohydrate, 2 g fiber, 24 g protein.

Originally published as Tortilla-Salsa Meat Loaf in Taste of Home October/November 2006, p31

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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