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Sedona Meatloaf

Submitted by: Mary on 03/07/2004
2799 views
2.64 avg rating
171 votes
 
 
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Ingredients

1 T Olive oil
1 Stalk celery with leaves, chopped
1 Onion, chopped
1 1/2 t Chili powder
1 t Ground cumin
4 Cloves garlic, minced
1 Jalapeno pepper, seeded, minced
2 Slices Low carb white bread

1 Egg
1 (4 oz) Can chopped green chiles
1 t Dried thyme
1 t Dried oregano
1 1/2 t Salt
1/4 t Ground black pepper
1/4 t Ground red pepper
2 lbs Ground beef
3/4 C Chunky salsa of choice
1 (8oz) Container sour cream

Directions

Preheat oven to 350F degrees.



In a 10 inch skillet, heat oil, add celery, and onion. Cook, stirring 5 minutes.



Stir in chili powder, cumin, grlic, and jalapeno, cook stirring 1 more minute until vegetables are slightly softened. Transfer to a large bowl.



Tear bread into crumbs and place in bowl with celery mixture. Add egg, chiles with their liquid, oregano, thyme, salt, black and red pepper. Mix well. Add the meat and knead with hands just until combined.



In a 9 X 13 inch pan shape the mixture into a 10 X 4 inch loaf, pressing firmly together. Bake in oven for 45 minutes.



Top loaf with 1/4 cup of the salsa and return to oven for about 15 minutes or until loaf is firm and temperature registers 160F degrees on a meat thermometer.



Let loaf rest at least 10 minutes before slicing.



Meanwhile, mix remaining 1/2 cup salsa and all the sour cream in a small bowl until blended. Serve with the meatloaf.

Servings

6

Calories

8

Time to prepare

20 minutes

Difficulty

Easy
 

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