Ingredients:
2 Pounds Of Extra Lean Ground Beef Steak
1/2 Pound Of Ground Spicy Pork Sausage
1 Cup Of Gia Russa Whole Grain Italian Seasoned Breadcrumbs
2 Large Fresh Whole Farm Eggs
1/2 Cup Of Santa Barbara Fire Roasted Chili Salsa
3 Sliced Jalapenos
1 Large Chopped Red Onion
1 Pinch Of Ground Black Pepper
1 Pinch Of Fine Table Salt
1 Pinch Of Dried Organic Basil
Jar Of Santa Barbara Fire Roasted Chili Salsa For Garnish
Information:
Serving Size 8
385 Calories Per Serving
15 Grams Of Fat
Cooking Directions:
For this hot and spicy meatloaf recipe, you will first want to preheat your oven to about 350 degrees Fahrenheit or 175 degrees Celsius. Next take out a large mixing bowl, and combine the eggs, the 1/2 cup of Santa Barbara fire Roasted Chili Salsa, and the Gia Russa Whole Grain Italian Seasoned Breadcrumbs. Mix them up together well using a whisk or a mixing spoon. Next up add in the lean ground beef steak and the lean ground spicy pork sausage, repeat the mixing procedure, only this time use your clean and sterile bare hands. Next up add in the sliced jalapenos, chopped red onion, the black pepper, table salt and basil. Again keep mixing it up with your bare hands, and really soak up all those seasonings into the meat. Next take out a meatloaf baking pan, and grease it with Pam No-Stick Cooking Spray Original, as this will help keep your meatloaf from burning or crisping around the edges. Insert the oval shaped meatloaf, make sure it's firm, and then bake it for one full hour. To check if the meat is done, stick it with a toothpick and if it comes out clean that's a good indication the meat is well done. You do not want any pink in the meat. Serve it warm, though do let it cool for about 10 minutes before slicing, otherwise the meat will crumble. I served this dish with spicy refrigerator dill pickles, and some Texas coleslaw. To drink we had store bought Yoo-hoo Chocolate drinks, as it will quell any meatloaf bite that gets too spicy to handle.
