- 2 eggs
- 1/2 cup green or red chili salsa
- 1 cup seasoned bread crumbs
- 2 pounds ground beef
- 1/2 pound bulk pork sausage
- Additional salsa, optional
- Preheat oven to 350°. In a large bowl, combine eggs, salsa and bread crumbs. Crumble beef and sausage over mixture and mix well. Press into an ungreased 9x5-in. loaf pan.
- Bake, uncovered, 1 hour or until no pink remains and a thermometer reads 160°; drain. Top with additional salsa if desired. Yield: 8-10 servings.
Originally published as Spicy Meat Loaf in Country June/July 2005, p51
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Spicy Meat Loaf
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review