TEX MEX MEATLOAF
Ingredients:
½ cup minced celery
¾ cup minced onion
¾ cup minced green onion
½ cup minced carrot
¼ cup minced green pepper
½ cup minced red pepper
2 tsps. Minced garlic
¾ cup minced fresh parsley
2 tbsps. Olive oil
1 tsp. Salt
½ tsp. Pepper
2 tsps. Chile powder
1 ½ tsps. Ground cumin
½ tsp. Nutmeg
¾ cup salsa
2 eggs
2 lbs Stong’s meatloaf mix
¾ cup dry breadcrumbs
Directions:
Preheat oven to 350°F.
In a saucepan over medium heat sauté celery, onion, carrots, peppers, garlic and parsley in the olive oil until softened but not browned. Place in a large bowl, add the herbs, salsa and eggs and mix well.
In a separate bowl break up the meatloaf mixture with your hands, mixing until thoroughly combined. Add meat and bread crumbs to vegetable mixture and blend well.
Form into a rounded loaf and place in a baking dish to fit.
Bake for 50 – 55 minutes. Let stand 10 minutes before slicing
Mashed or roasted potatoes (flavoured with a touch of cumin or Chile powder) along with a green vegetable or coleslaw create a great meal with real south of the bore flavour. Olé!
