Peppers and green chili meatloaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Lean ground beef |
| ½ | pounds | Ground pork |
| 2 | Italian sausage links | |
| 1 | cup | Cornbread stuffing -- * see |
| Note | ||
| 1 | Onion -- chopped | |
| 1 | Garlic clove -- minced | |
| ¼ | teaspoon | Garlic powder |
| 4 | ounces | Green chiles -- minced |
| 1 | Egg | |
| 1 | tablespoon | Chili powder |
| 8 | ounces | Tomato sauce |
| 1 | pinch | Ground nutmeg |
| ½ | teaspoon | Worcestershire sauce |
| 1 | Green pepper | |
Directions
* Use prepared stuffing mix in box.
Combine the ground meat, pork, and sausage in large bowl. Mix in the stuffing mix (which has been crushed slightly), onions, chiles, beaten egg, chili powder, garlic and garlic powder. Pour in half the tomato sauce and mix very well with your hands. (Wear plastic baggies on hands.)
Slice the green bell peppers into very thin slivers. Grease a cookie sheet with at least 2-inch sides. Place the green peppers onto the sheet.
Press the meat mixture into a loaf dish and then turn out on top of the slivered green peppers, tucking under any peppers slices that are not under the meat.
Bake in a preheated 375-degree oven for 1 hour and 15 minutes. Drain off any fat from dish. An easy way is to absorb the fat with paper towels. Pour the remaining tomato sauce, which has been blended with the nutmeg and Worcestershire sauce, over the top of the meatloaf.
Continue baking for 5-10 minutes longer. Let stand 15 minutes before slicing.
Serving Ideas : Serve leftovers sliced and heated for sandwiches.
Recipe By : Jo Anne Merrill