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


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!

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