"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Southwestern-Style Meatloaf, by Eileen Beck, is from RQ&N Recipes,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 lb. ground beef, lean 3/4 to 1 lb. ground veal 1 egg 1/2 cup fine dry bread crumbs 1 can (approx. 4 1/4 oz.) chopped ripe olives 1 can (4 oz.) chopped mild green chili pepper 1 cup corn kernels 1/2 cup salsa, plus more for topping 1 tsp. onion powder 1/8 tsp. pepper 1/4 tsp. salt, or to taste
Combine all ingredients except topping in a bowl and combine until blended. A wire potato masher works well for mixing meatloaf. Pack into a loaf pan and bake at 350º for about 1 hour and 15 minutes.
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