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Firemen's Meat Loaf

 Firemen's Meat Loaf
This was voted the best main dish in a cooking contest between fire stations in San Bernadino, California. I've used the recipe for years and shared it with many friends. - Peggy Stevens, Rogue River, Oregon
12 ServingsPrep: 20 min. Bake: 1 hour 50 min.


  • 1 package (6 ounces) crushed corn bread stuffing mix
  • 2 eggs, beaten
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 2 teaspoons garlic powder
  • 3 pounds ground beef
    With Johnsonville Italian Sausage.

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  • 2 cans (4 ounces each) chopped green chilies
  • 1/4 cup shredded cheddar cheese
  • 1/4 cup salsa


  • In a large bowl, prepare the corn bread stuffing according to package
  • directions. Add eggs, mushrooms and garlic powder. Crumble beef over
  • mixture and mix well.
  • Shape into a loaf in a greased 13-in. x 9-in. baking dish. Bake,
  • uncovered, at 350° for 1-1/4 hours; drain. Top with chilies.
  • Cover and bake 20 minutes longer or until meat is no longer pink and
  • a meat thermometer reads 160°.
  • Sprinkle with cheese and top with salsa. Bake, uncovered, for 5-10
  • minutes or until cheese is melted. Yield: 12 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.