stgc

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Southwest Meatloaf
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4 slices of bread, torn into pieces
2-1/2 lbs ground beef
1/2 - 1 tsp Liquid Somke
1 med onion, cut into wedges
3 cloves garlic
2 stalks celery, cut in 2 " pieces
1 med zucchini cut in 2 " pieces
1 lg egg
1 cup salsa ^
1 tsp cumin
1 tsp salt
1/2 tsp pepper
4 tsp chili powder
1/2 - 1 cup shredded mexican style cheese
1/4 cup cilantro, chopped to garnish
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Place bread in a food processor, pulse until fine crumbs. Transfer to a
bowl; add ground beef & Liquid Smoke; mix well. Preheat oven 375 °F.
In a processor pulse onion, garlic, celery, zucchini until fine or sm
chunks. X-fer to meat bowl; mix well. Add egg, 1/2 cup salsa, 1/2 tsp
cumin, 2 tsp chili powder, salt & pepper. Mix well. Place in a loaf pan.
Mix remaining salsa, cumin, chili powder. Spoon mix over loaf. Cook
until int. temp reads 160 ° (abt 90 min for a full size loaf). If top
gets too dark, cover with foil. Sprinkle cheese on top during the last 5
min. Sprinkle with cilantro just before serving.
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Prep Note(s): ^ ~ Use a chunky salsa for loaf; pulse other 1/2 in a
processor to make it smooth before using as sauce over the loaf. ~ If
making mini loaves, bake time is about 30 - 45 min depending on loaf
size.
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Serving suggestion: Serve with Spanish rice, grilled zucchini, &
diagonally sliced French bread toasted to a golden brown under the
broiler & topped with herb butter.