Yield: 1 Servings
|1 small||Onion; chopped|
|1||Clove garlic; minced|
|11 ounces||Canned cheddar cheese soup|
|½ cup||Tortilla chips; crushed, preferably unsalted|
|½ cup||Tomato juice|
|2 pounds||Lean ground beef|
|¼ cup||Sliced ripe olives|
|⅛ teaspoon||Hot pepper sauce|
Preheat oven to 375°F. Combine onion, garlic, ½ cup soup, and next 3 ingredients in a medium bowl. Season with salt and pepper to taste. Add ground beef and olives and mix well. Transfer meat mixture to center of a 9×13 inch flameproof baking pan. Pack firmly into a free-form 8×4 inch loaf. Bake about 1-¼ hours or until a meat thermometer inserted in center of loaf reads 160°F. Let stand 5 minutes, then transfer to a platter. Drain off excess fat. Place baking pan on 2 burners on top of stove. Stir together remaining soup and milk and add to pan. Bring to a simmer over medium heat, stirring up browned bits from bottom of pan. Stir in hot sauce and serve cheese sauce with sliced meatloaf.
This recipe serves 8 people. Because this recipe is for a particular size pan, it adjusts the number of servings only in multiples of 8.
Posted to brand-name-recipes by Abtaxel <Abtaxel@...> on Apr 11, 1998