Ingredients:

1 1/ 2 lb extra-lean minced or finely ground beef

1 can diced tomatoes and green chilies, “Rotel” drained

2 eggs

1 small green bell pepper minced

1 small sweet onion minced

1/ 4 cup Progresso Garlic herb seasoned bread crumbs

1 tsp chili powder

1 tsp ground cumin

Salsa

Directions:

1. Combine beef, tomatoes and chilies, and the remaining ingredients, except salsa, in a large bowl. Take care to mix the ingredients well. Place this mixture on a 9×5-inch loaf and put it in an 11×7-inch glass. Bake at 375ºF for an hour. You can also grill this meat loaf by placing it on parchment paper, then on a drip rack over a tray to catch the drippings. This really ads to the flavor. I like to shape mine like a loaf of bread and grill it!

2. Remove from oven and drain out any liquid before slicing the meat loaf. (unless you grill it, see above)

Serve with salsa as a topping or place on meatloaf the last 15 minutes of cooking time for a better flavor.

Photo and recipe by Carolyn Davidson Hicks

Comments are closed.