Friday, April 2, 2010

Crustless Tex-Mex Meatloaf-Cheddar Pie

Crustless Tex-Mex Meatloaf-Cheddar Pie

Silvana Nardone

From Every Day with Rachael Ray
May 2008

Prep Time: 20 min
Bake Time: 45 min

Turn meatloaf into an easy, cheesy pie.

One 16-ounce jar fire-roasted red peppers drained, split and seeded
12 ounces shredded Mexican cheese blend (3 cups)
1 1/2 pounds lean ground beef
One 16-ounce jar chunky salsa
1 cup bread crumbs
2 eggs, lightly beaten
1/3 cup chopped flat-leaf parsley
3/4 teaspoon salt
3/4 teaspoon pepper

1. Preheat the oven to 375°. Grease a 10-inch pie plate lightly with olive oil and line with the red peppers. Scatter 1 cup cheese on top.

2. In a large bowl, mix 1 cup cheese, the beef, 3/4 cup of the salsa, the bread crumbs, eggs, parsley, salt and pepper until just combined. Press into the pepper-and-cheese-lined pie plate. Spread the remaining salsa over the top. Bake for 35 minutes.

3. Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer. Let cool for about 15 minutes before slicing.

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