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Food
Monday Nite Meatloaf

  • 1 pound lean ground beef
  • 1/2 pound ground pork
  • 3 tablespoons vegetable oil
  • 1 cup finely chopped onion
  • 1/2 cup finely chopped green pepper
  • 1 tablespoon finely chopped garlic
  • 2 eggs, beaten
  • 1/2 cup heavy cream
  • 1 cup bread crumbs
  • Salt and freshly ground black pepper to taste
  • 8 ounces chorizo sausage, see note
  • Vegetable oil
  • 1 cup Heinz Chili Sauce

Preheat the grill to medium-high heat or an oven to 350 degrees.

In a mixing bowl, combine the beef and pork. In a skillet, heat the vegetable oil and saute the onion, bell pepper and garlic until cooked through. Add this mixture to the beef and pork along with the eggs, cream, bread crumbs, salt and pepper and stir with a wooden spoon to blend thoroughly. Divide the mixture into four equal portions. Form two pieces into a loaf shape about 9 by 4 inches. Lay one sausage down the middle of each loaf. Mold the remaining two meatloaf portions over and around the sausage to cover it completely, and seal into two oblong loaves.

Rub the entire surface of the meatloaf with vegetable oil and make sure the grill is well oiled. Place on the hot grill and brown on both sides, 4 to 5 minutes per side, turning with spatulas. Transfer to the rack above the grill and top each meatloaf with 1/2 cup chili sauce. Close the grill lid and cook until the meatloaves reach an internal temperature of 160 degrees, about 45 minutes.

Remove from grill and transfer to a cutting board or serving platter and let rest for 10 minutes before serving. (Alternately, the meatloaves can be placed on a lightly greased baking sheet and roasted in a preheated 350-degree oven until an internal temperature of 160 degrees is reached, about 45 minutes to 1 hour, basting occasionally with the pan juices.)

Note: Chorizo is a spicy Mexican sausage made with pork or beef. It can be found at Reyna's in the Strip.

Developed for H.J. Heinz Co. by Rania Harris

Thursday, September 26, 2002

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