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Chili Meat Roll

chef.jackson's picture
Ingredients
  Ground chuck 2 Pound
  Fine dry bread crumbs 1⁄4 Cup (4 tbs)
  Eggs 1⁄4 Cup (4 tbs)
  Finely minced onion 1 Cup (16 tbs)
  Canned chili 15 Ounce (1 Can, Nalley's Brand, Big Chunk Style)
  Crushed corn chips 1 Cup (16 tbs) (Nalley's Brand)
Directions

STEPS NEEDED TO GETTING READY
1. Cut 2 pieces of waxed paper, approximately 12-inches by 17-inches.
2. Preheat oven to 350 degrees F (175 degrees C).

MAKING
3. In a large bowl, combine beef, egg, breadcrumbs and onion.
4. Mix well, using your hands.
5. Turn the mixture onto a waxed paper sheet and cover with the other sheet.
6. Using a rolling pin, roll out the meatloaf mixture or pat it to a 9-inches X 15-inches rectangle.
7. Remove the top sheet of paper and spread the chili over the sheet of meat.
8. Blanket with the crushed corn chips
9. Starting from the shorter side, roll the meat mixture sheet into a log, like a jellyroll. Use the waxed paper to help you roll without tearing the meat sheet.
10. Remove the wax paper and place the meat roll in a loaf pan large enough to accommodate it.
11. Bake in the heated oven for 1 hour.
12. Drain the juices and bake another 10 minutes.

SERVING
13. Slice and serve with mashed potatoes on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Meatloaf
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
75 Minutes
Ready In: 
80 Minutes
Servings: 
4

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4.16
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 970 Calories from Fat 502

% Daily Value*

Total Fat 55 g85.3%

Saturated Fat 21.5 g107.7%

Trans Fat 0 g

Cholesterol 241.5 mg80.5%

Sodium 816.5 mg34%

Total Carbohydrates 60 g20%

Dietary Fiber 5.2 g20.7%

Sugars 1.6 g

Protein 47 g94.2%

Vitamin A 8.6% Vitamin C 3%

Calcium 7.1% Iron 33.7%

*Based on a 2000 Calorie diet

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Chili Meat Roll Recipe