Sunday Salsa Meat Loaf

-JUDI M. PHELPS 1 1/4 lb Lean ground beef

1 c Crushed tortilla chips

1/4 c Fresh or prepared salsa

1 Clove garlic; minced

6 Black olives; sliced

1/2 c Yellow onions; chopped

1/4 c Red pepper; chopped

1/4 c Green pepper; chopped

1 Egg

1/2 ts Chili powder

1/4 ts Barbecue spice

1/4 c Tomato juice

Black pepper; to taste Fresh parsley sprigs; for -garnish Preheat oven to 350 degrees F. Stir all ingredients together except for the parsley until it is well mixed. Place in a vegetable sprayed or lightly oiled 5 x 9-1/2-inch loaf pan. Bake the meat loaf until it

is done and browned, about 1 hour. Remove from the oven and let it stand about 5 minutes. Take a knife and run it around the sides of the pan to loosen. Invert the meat loaf onto a large plate or platter. Garnish with the parsley if desired. Serve. Note: I removed the accumulated juices and fat from the loaf pan about half way through the baking (using a baster). Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com
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