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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Better Homes and Gardens Annual Recipes 1997 p. 229. Ingredients:
1 cup finely chopped celery |
1 cup finely chopped onion |
1/2 cup finely chopped carrot |
1/4 cup finely chopped sweet red pepper |
1/4 cup finely chopped yellow sweet pepper |
1/4 cup finely chopped orange sweet bell pepper |
4 garlic cloves, minced |
2 tablespoons olive oil or 2 tablespoons canola oil |
2 beaten eggs |
3/4 cup fine dry breadcrumb |
3/4 cup salsa |
1 teaspoon chili powder |
1 teaspoon ground cumin |
1/2 teaspoon ground nutmeg |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1 lb ground venison (or lean beef) |
1 lb ground turkey |
Directions:
1. In large saucepan cook the celery, onion an/or green onions, carrot, peppers, and garlic in hot olive oil or canola oil till vegetables are tender, but not brown. Remove from heat.
2. In a large mixing bowl stir together the eggs, bread crumbs, the 3/4 cup salsa, chili powder, cumin, nutmeg, salt, and black pepper. Stir in the cooked vegetable mixture. Add meat. Mix well. Pat meat mixture into a 9x5x3-inch loaf pan.
3. Bake the meatloaf in a 350°F oven for 1 1/4 to 1 1/2 hours or till no pink remains. Remove meat loaf from the oven and let stand for 10 minutes before serving. Slice to serve. If desired, top individual servings with salsa.
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