Chili meat loaf
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Sweet Italian sausages | |
| 2 | pounds | Ground beef |
| 1 | pounds | Ground pork |
| 1 | cup | Red kidney beans; drained |
| ½ | cup | Coarsely grated yellow onion |
| 2 | Cloves garlic; finely chopped | |
| 1 | tablespoon | Dijon-style mustard |
| 2 | Eggs | |
| 2 | tablespoons | Tomato paste |
| 2 | Scallions; thinly sliced | |
| 2 | tablespoons | Chili powder |
| 2 | teaspoons | Salt |
| 1½ | teaspoon | Black pepper |
| 1½ | teaspoon | Ground cumin |
| 1 | teaspoon | Dried basil |
| 1 | teaspoon | Dried oregano |
| 2 | cups | Sweet red peppers; cut in 1/4-inch dice |
| 2 | cups | Coarsely grated sharp Cheddar cheese |
| 2 | cups | Chopped pitted black olives |
| 1 | cup | Coarsely chopped parsley |
| ⅓ | pounds | Bacon strips |
Directions
1. Carefully prick sausages with a fork and place in a skillet. Cover with water, bring to a boil, then reduce heat and simmer for 20 minutes. Drain.
Discard water. Return sausages to skillet and brown lightly over medium heat. Reserve on paper towel.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine ground beef and pork, kidney beans, onion, garlic, mustard, eggs, tomato paste, scallions, chili powder, salt, pepper, cumin, basil and oregano. Mix gently with your hands, but do not overmix.
4. On a flat surface, place a 20-inch square piece of waxed paper. With hands, spread meat loaf mixture to form a 12x15-inch rectangle.
5. Spread red peppers evenly over surface, patting down slightly. Cover peppers evenly with grated Cheddar cheese, then olives and next the parsley. Pat all into place.
6. Place the reserved sausages in a line along one of the long ends of the meat rectangle.
7. Using the waxed paper, carefully roll meat and stuffing into a jelly-roll shape. Place in a shallow baking pan, seam side down.
8. Lay the bacon strips crosswise over the loaf. Bake for 1 hour and 10 minutes, or until bacon is browned. With two long spatulas, carefully remove loaf to a serving platter. Let rest 15 minutes before slicing (so filling will hold decorative pattern) or serve at room temperature. Serves 10-12.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .