Yield: 1 servings
Measure | Ingredient |
---|---|
2 pounds | Lean Ground Beef |
2 \N | Beaten Eggs |
2 cups | Crushed Wheaties |
1¼ cup | Milk |
½ cup | Finely Diced Onions |
\N \N | Salt & Pepper to taste |
1½ cup | Riccota Cheese |
1 tablespoon | Chopped Fresh Parsley |
1 teaspoon | Dried Basil |
2 teaspoons | Dried Thyme Leaves |
\N \N | Salt and Pepper to taste |
1 \N | Jar Grape Preserves |
1 \N | Jar Chi-Chi's Restaurant-style Salsa |
MEATLOAF
FILLING
GLAZE
Meatloaf: Combine all ingredients in a large bowl and mix well. Set aside.
Filling: Combine all ingredients and mix well.
Glaze: In a small sauce pan, over medium-high heat, combine both the salsa and preserves and bring to a boil. Reduce the heat to a simmer and continue until slightly thickened.
Procedure:
1. In a pie tin, press half of the meat loaf mixture firmly and evenly to the edge all the way around. Spread the riccota mixture evenly over the meat. Spread 2 tablespoons of the glaze over the cheese and top carefully with the other half of the meat.
2. Cover and bake in a 350 degree oven for 45 minutes to 1 hour. Uncover the loaf and turn out onto a sheet pan. Brush the remaining glaze over the entire loaf and continue baking for an additional 20 minutes. Cut into pie shaped slices and serve immediately.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.