Friday, May 13, 2005

Tex-Mex Meatloaf-Cheddar Pie

Tex-Mex Meatloaf-Cheddar Pie (Adapted from Rachael Ray)

16 ounce jar roasted red peppers drained, split and seeded
10 ounces shredded Mexican cheese blend, divided
1 1/2 pounds ground sirloin
16 ounce jar chunky salsa, divided
1 cup breadcrumbs
2 large eggs, lightly beaten
1/3 cup chopped parsley
3/4 teaspoon salt
3/4 teaspoon fresh ground black pepper

Preheat oven to 375

Lightly coat a 10" pie pan with nonstick spray. Evenly line the bottom and sides with the prepared red peppers. Scatter with 1/2 cup cheese.

In a large bowl, add 1 cup cheese, sirloin, 3/4 cup of the salsa, breadcrumbs, eggs, parsley, salt and pepper - mix just until combined. Evenly press the mixture into the pie pan. Pour the remaining salsa on top and spread to cover the surface. Place in the oven and bake for 35 minutes.

Remove from the oven and scatter the top with the remaining 1 cup cheese - place back in the oven and bake until the cheese melts, about 10 minutes. Remove and place on a wire rack to cool for about 15 minutes before slicing.

Makes about 6 to 8 servings.

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