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Mexican Meatloaf

SpiceCooksSpiceCooks Posts: 80
edited November -1 in Beef
<h4>Ingredients</h4><TABLE style="recipe_ingredients">
<TR><TD><SPAN class="recipe_quantity">• 2</SPAN> <SPAN class="recipe_unit">lb</SPAN> <SPAN class="recipe_ingredient">Ground Chuck</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 2/3</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Salsa</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Tbs</SPAN> <SPAN class="recipe_ingredient">Spicy Seasoning Mix</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1/3</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Chopped Green Bell Pepper</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1/3</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Chopped Onion</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Crushed Tortilla Chips</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit"></SPAN> <SPAN class="recipe_ingredient">Egg, Slightly beaten</SPAN></TD></TR>
<TR><TD><SPAN class="recipe_quantity">• 1</SPAN> <SPAN class="recipe_unit">Cup</SPAN> <SPAN class="recipe_ingredient">Shredded Mexican Cheese</SPAN></TD></TR>
</TABLE>
<h4>Instructions</h4>Combine all ingredients in a large bowl. Mix until thoroughly combined. <p>Spray broiler pan rack with Pam. Line tray with aluminum foil. Place meatloaf on broiler pan rack and let sit at room temperature for one hour. Preheat BGE to 350°. Using the indirect method of cooking with firebricks, place the meatloaf on the firebricks. Insert polder and set temperature to 160°. Cook until polder alarms. Remove from EGG and let rest for 30 minutes before slicing. <h4>Notes</h4>Excellent when served with jalalpeno corn casserole from the forum recipe section.<p><b>Number of Servings:</b> </p><p><b>Time to Prepare:</b> </p>
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