Mexicali Meatloaf

Chef #1352823's Note:

Better Homes and Gardens Annual Recipes 1997 p. 229.

• Total Time: 1 hrs 40 mins
• Prep Time: 25 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 8

• 1 cup finely chopped celery
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/4 cup finely chopped sweet red pepper
• 1/4 cup finely chopped yellow sweet pepper
• 1/4 cup finely chopped orange sweet bell pepper
• 4 garlic cloves, minced
• 2 tablespoons olive oil or 2 tablespoons canola oil
• 2 beaten eggs
• 3/4 cup fine dry breadcrumb
• 3/4 cup salsa
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb ground venison (or lean beef)
• 1 lb ground turkey

Directions:

1. In large saucepan cook the celery, onion an/or green onions, carrot, peppers, and garlic in hot olive oil or canola oil till vegetables are tender, but not brown. Remove from heat.
2. In a large mixing bowl stir together the eggs, bread crumbs, the 3/4 cup salsa, chili powder, cumin, nutmeg, salt, and black pepper. Stir in the cooked vegetable mixture. Add meat. Mix well. Pat meat mixture into a 9x5x3-inch loaf pan.
3. Bake the meatloaf in a 350°F oven for 1 1/4 to 1 1/2 hours or till no pink remains. Remove meat loaf from the oven and let stand for 10 minutes before serving. Slice to serve. If desired, top individual servings with salsa.

Reviews

[911Geocacher]

A bit spicy, but very very good!