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  • Spanish Meatloaf

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    Spanish Meatloaf (Serves 6) Red Day ingredients:1-1 / 2 lb ground beef, lean 1 (5. Oz envelope) soup starter 1 (8 oz bag) diced green chili peppers, and the diced tomatoes; mix until liquid is absorbed. Add the Ground Beef and BBQ sauce and mix thoroughly until well combined. Place 1 / 2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of

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    Spanish Meatloaf (Serves 6) Red Day ingredients:1-1 / 2 lb ground beef, lean 1 (5. Oz envelope) soup starter 1 (8 oz bag) diced green chili peppers, and the diced tomatoes; mix until liquid is absorbed. Add the Ground Beef and BBQ sauce and mix thoroughly until well combined. Place 1 / 2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of

    Copyright:

    Attribution Non-Commercial (BY-NC)
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    10 views1 page

    Spanish Meatloaf

    Uploaded by

    Umar Podo
    Spanish Meatloaf (Serves 6) Red Day ingredients:1-1 / 2 lb ground beef, lean 1 (5. Oz envelope) soup starter 1 (8 oz bag) diced green chili peppers, and the diced tomatoes; mix until liquid is absorbed. Add the Ground Beef and BBQ sauce and mix thoroughly until well combined. Place 1 / 2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
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    Spanish Meatloaf

    (Serves 6) Red Day

    Ingredients:1-1/2 lb Ground Beef, lean 1 (5.5 oz envelope) Wyler's ''Hearty Beef Stew'' Soup Starter 1 (8 oz bag) Mexican Style Cheddar Cheese, shredded 1 (4 oz can) Diced Green Chili Peppers 1 (14-1/2 oz can) Diced Tomatoes, drained 1 Cup BBQ Sauce (recommended: Kraft Carb Well)

    Method:Preheat the oven to 350F In a large bowl add the soup starter, diced green chili peppers, and the diced tomatoes; mix until the liquid is absorbed. Add the ground beef and BBQ sauce and mix thoroughly until well combined. Place 1/2 of the mixture in a loaf pan, making a well in the meat, top evenly with the cheese and place the remainder of the meat mixture on top to seal. Bake for 45 minutes; drain any residual fat if necessary. Place the meatloaf on a warmed serving platter and serve

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