Mexicali Meatloaf

Better Homes and Gardens Annual Recipes 1997 p. 229.

• Ready In: 1 hr 40 mins
• Serves: 8

Ingredients

• 1  cup  finely chopped celery
• 1  cup  finely chopped onion
• 1⁄2 cup  finely chopped carrot
• 1⁄4 cup  finely chopped  sweet red pepper
• 1⁄4 cup  finely chopped yellow sweet pepper
• 1⁄4 cup  finely chopped orange sweet bell pepper
• 4  garlic cloves, minced
• 2  tablespoons olive oil or 2  tablespoons canola oil
• 2  beaten eggs
• 3⁄4 cup  fine dry breadcrumb
• 3⁄4 cup salsa
• 1  teaspoon chili powder
• 1  teaspoon ground cumin
• 1⁄2 teaspoon ground nutmeg
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 1  lb  ground venison (or lean beef)
• 1  lb ground turkey

Directions

1. In large saucepan cook the celery, onion an/or green onions, carrot, peppers, and garlic in hot olive oil or canola oil till vegetables are tender, but not brown. Remove from heat.
2. In a large mixing bowl stir together the eggs, bread crumbs, the 3/4 cup salsa, chili powder, cumin, nutmeg, salt, and black pepper. Stir in the cooked vegetable mixture. Add meat. Mix well. Pat meat mixture into a 9x5x3-inch loaf pan.
3. Bake the meatloaf in a 350°F oven for 1 1/4 to 1 1/2 hours or till no pink remains. Remove meat loaf from the oven and let stand for 10 minutes before serving. Slice to serve. If desired, top individual servings with salsa.