Mexicali Meat Loaf
|Finely chopped celery||1 Cup (16 tbs)|
|Finely chopped onion/Green onions/both||1 Cup (16 tbs), chopped|
|Finely chopped carrot||1⁄2 Cup (8 tbs)|
|Finely chopped red sweet pepper||1⁄2 Cup (8 tbs)|
|Snipped parsley||1⁄2 Cup (8 tbs)|
|Chopped green sweet pepper||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Olive oil/Canola oil||2 Tablespoon|
|Eggs||2 , beaten|
|Fine dry bread crumbs||3⁄4 Cup (12 tbs)|
|Salsa||3⁄4 Cup (12 tbs)|
|Chili powder||1 Teaspoon|
|Ground cumin||1 Teaspoon|
|Ground nutmeg||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Lean ground beef||1 Pound|
|Ground turkey||1 Pound (Raw)|
1. In a large saucepan cook the celery, onion and / or green onions, carrot, red pepper, parsley, green pepper, 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 ground beef and ground turkey. Mix well. Pat meat mixture into a 9 x 5 x 3-inch loaf pan.
3. Bake the meat loaf in a 350° 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. Invert meat loaf and remove from pan. Slice to serve. If desired, top individual servings with salsa.