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Name: Chili Meat Loaf
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 1/2 ts Ground cumin; 1 c Red kidney beans; drained; 1 1/2 ts Black pepper; 1 lb Ground pork; 2 c Sweet red peppers; cut in; 2 tb Tomato paste; 1 c Coarsely chopped parsley; 2 Scallions; thinly sliced; 4 Sweet Italian sausages; 1 tb Dijon-style mustard; 2 lb Ground beef; 1 ts Dried basil; 2 Eggs; 1/3 lb Bacon strips; 2 garlic finely chopped; 1/2 c Coarsely grated yellow onion; 2 tb Chili powder; 2 c Coarsely grated sharp; 1 ts Dried Oregano; 2 c Chopped pitted black olives; 2 ts Salt

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INGREDIENTS

1 1/2 ts Ground cumin
1 c Red kidney beans; drained
1 1/2 ts Black pepper
1 lb Ground pork
2 c Sweet red peppers; cut in
2 tb Tomato paste
1 c Coarsely chopped parsley
2 Scallions; thinly sliced
4 Sweet Italian sausages
1 tb Dijon-style mustard
2 lb Ground beef
1 ts Dried basil
2 Eggs
1/3 lb Bacon strips
2 garlic ; finely chopped
1/2 c Coarsely grated yellow onion
2 tb Chili powder
2 c Coarsely grated sharp
1 ts Dried Oregano
2 c Chopped pitted black olives
2 ts Salt

Servings

INSTRUCTIONS

1. Carefully prick sausages with a fork and place in a skillet. Cover with water, bring to a boil, then reduce heat and simmer for 20 minutes. Drain. Discard water. Return sausages to skillet and brown lightly over medium heat. Reserve on paper towel. 2. Preheat oven to 350 degrees. 3. In a large bowl, combine ground beef and pork, kidney beans, onion, garlic, mustard, eggs, tomato paste, scallions, chili powder, salt, pepper, cumin, basil and oregano. Mix gently with your hands, but do not overmix. 4. On a flat surface, place a 20-inch square piece of waxed paper. With hands, spread meat loaf mixture to form a 12x15-inch rectangle. 5. Spread red peppers evenly over surface, patting down slightly. Cover peppers evenly with grated Cheddar cheese, then olives and next the parsley. Pat all into place. 6. Place the reserved sausages in a line along one of the long ends of the meat rectangle. 7. Using the waxed paper, carefully roll meat and stuffing into a jelly-roll shape. Place in a shallow baking pan, seam side down. 8. Lay the bacon strips crosswise over the loaf. Bake for 1 hour and 10 minutes, or until bacon is browned. With two long spatulas, carefully remove loaf to a serving platter. Let rest 15 minutes before slicing (so filling will hold decorative pattern) or serve at room temperature. Serves 10-12. From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Chili Meat Loaf

1 1/2 ts Ground cumin
1 c Red kidney beans; drained
1 1/2 ts Black pepper
1 lb Ground pork
2 c Sweet red peppers; cut in
2 tb Tomato paste
1 c Coarsely chopped parsley
2 Scallions; thinly sliced
4 Sweet Italian sausages
1 tb Dijon-style mustard
2 lb Ground beef
1 ts Dried basil
2 Eggs
1/3 lb Bacon strips
2 garlic finely chopped
1/2 c Coarsely grated yellow onion
2 tb Chili powder
2 c Coarsely grated sharp
1 ts Dried Oregano
2 c Chopped pitted black olives
2 ts Salt

1.  Carefully prick sausages with a fork and place in a skillet. Cover with  water, bring to a boil, then reduce heat and simmer for 20 minutes. Drain.  Discard water. Return sausages to skillet and brown lightly over medium  heat. Reserve on paper towel.    2.  Preheat oven to 350 degrees.    3.  In a large bowl, combine ground beef and pork, kidney beans, onion,  garlic, mustard, eggs, tomato paste, scallions, chili powder, salt, pepper,  cumin, basil and oregano. Mix gently with your hands, but do not overmix.    4.  On a flat surface, place a 20-inch square piece of waxed paper. With  hands, spread meat loaf mixture to form a 12x15-inch rectangle.    5.  Spread red peppers evenly over surface, patting down slightly. Cover  peppers evenly with grated Cheddar cheese, then olives and next the  parsley. Pat all into place.    6.  Place the reserved sausages in a line along one of the long ends of the  meat rectangle.    7.  Using the waxed paper, carefully roll meat and stuffing into a  jelly-roll shape. Place in a shallow baking pan, seam side down.    8.  Lay the bacon strips crosswise over the loaf. Bake for 1 hour and 10  minutes, or until bacon is browned. With two long spatulas, carefully  remove loaf to a serving platter. Let rest 15 minutes before slicing (so  filling will hold decorative pattern) or serve at room temperature. Serves  10-12.    From a collection of my mothers (Judy Hosey) recipe box which contained  lots of her favorite recipes, clippings, etc.  Downloaded from Glens MM  Recipe Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (268g)
Recipe Makes: 12 Servings

Calories: 733
Calories from Fat: 554 (76%)

Amt Per Serving		% DV

	Total Fat 61.5g	82 %
	Saturated Fat 22.5g	112 %
	Monounsaturated Fat 23.4g
	Polyunsanturated Fat 3.7g
Cholesterol 334.8mg		103 %
Sodium 589.4mg		20 %
Potassium 722.6mg		19 %
Total Carbohydrate 4.3g		1 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 3g
Protein 38.9g		56 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 733

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