Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Mexicali Meat Loaf




Source of Recipe


Joan Gerberding


List of Ingredients




1 cup finely chopped celery
1 cup finely chopped onion
and/or green onion
1/2 cup finely chopped carrot
1/2 cup finely chopped red sweet
pepper
1/2 cup snipped parsley
1/4 cup finely chopped green
sweet pepper
4 cloves garlic, minced
2 Tbsp. olive oil or canola oil
2 beaten eggs
2/4 cup fine dry bread crumbs
3/4 cup salsa
1 tsp. chill powder
1 tsp. ground cumin
1/2 tsp. ground nutmeg
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. lean ground beef
1 lb. ground raw turkey
Salsa (optional)


Recipe



In a large saucepan cook celery, onion and/or green onion, carrot, red pepper, parsley, green pepper, and garlic in hot oil till vegetables are tender, but not brown.

In a large mixing bowl combine the eggs, bread crumbs, the 3/4 cup salsa, chili powder, cumin, nutmeg, salt, and black pepper. Stir in the cooked vegetable mixture. Add ground beef and ground turkey. Mix well. Place in a 9x5x3-inch loaf pan.

Bake in a 350[degrees] oven for 1 1/4 to 1 1/2 hours or till no pink remains. Remove meat loaf from oven and let stand 10 minutes before serving. Invert meat loaf and remove from pan. Slice to serve. Top individual servings with salsa, if desired.

YIELD: 8 Servings

Nutrition facts per serving: 295 cal., 17 g total fat (5 g sat. fat), 110 mg chol., 384 mg sodium, 13 g carbo., 1 g fiber, and 22 g pro. Daily Values: 33% vit. A, 45% vit. C, 5% calcium, and 21% iron.