AlannahJoy's Leppardmania (alannahjoy) wrote in cooking,
AlannahJoy's Leppardmania

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Tonight's dinner

Salsa Meat Loaf

The original recipe called for 1-1/2 pounds of ground beef. That is how I always used to make this meat loaf, and it was soooooo awesome! But I'm under doctor's orders to reduce fat and cholesterol, so I used only 1/2 lb. of ground beef and 1 lb. of ground turkey breast (no skin), plus I used oats (not the quick-cooking kind) instead of bread crumbs.

Still used Velveeta, though. Heh! Gotta have some indulgence!

The entire dinner: a slice of the meat loaf, a baked potato topped with Butter Buds and Kemp's Potato Topper (sour cream & chive flavor), and my grandma's tomato salad.

1-1/2 lbs. ground beef (Healthy version: 1 lb. grd. turkey breast, 1/2 lb. lean ground beef)
1 cup bread crumbs (Healthy version: 1 cup old fashioned oats)
1 cup salsa, divided
1 egg (or 2 egg whites)
1/4 teaspoon pepper
1/4 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup sliced pimiento-stuffed olives
3 slices Velveeta (or other American-type cheese)

Preheat oven to 375 F. Mix ground beef/turkey, bread crumbs (or oats), egg, pepper, and 3/4 cup of the salsa. Add bell pepper, onion and olives. Shape into a 9x5x3-inch loaf in an ungreased pan. (I like to place the meat loaf on a baking rack so that any excess fat will drain off).

Bake 1 hour, uncovered, or until juice runs clear. Place cheese atop the meat loaf. Spoon the remaining 1/4 cup salsa over the cheese. Put back into the oven and bake an additional 3 minutes or until cheese is melted. 6 servings.


1 to 4 large, fresh tomatoes
1 Vidalia (or other sweet) onion
Sugar to taste
Salt to taste
Pepper to taste
1 to 2 tablespoons vinegar

Depending upon the number of people being fed, slice one to 4 fresh tomatoes. Arrange the slices on a plate. Slice onion and scatter over the tomatoes. (When having guests for dinner, it's a very pretty presentation to slice the onion into perfect rings). Sprinkle sugar, salt, and pepper over the tomatoes and onions. Add vinegar. Let marinate in the refrigerator for at least 1 hour; preferably several hours. Drain vinegar and serve.
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