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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Crustless Tex-Mex Meatloaf-Cheddar Pie Recipe

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This recipe for Crustless Tex-Mex Meatloaf-Cheddar Pie is from The Dierdorf and Ferrick Families Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
One 16-ounce jar roasted red peppers drained,split and seeded
12 ounces shredded Mexican cheese blend (3 cups)
1 1/2 pounds lean ground beef
One 16-ounce jar chunky salsa
1 cup bread crumbs (gluten free in Dana's Case)
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper
Directions:
Directions:
Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.

In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.

Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
20

 

 

 

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