-JUDI M. PHELPS 1 1/4 lb Lean ground beef
1 c Crushed tortilla chips
1/4 c Fresh or prepared salsa
1 Clove garlic; minced
6 Black olives; sliced
1/2 c Yellow onions; chopped
1/4 c Red pepper; chopped
1/4 c Green pepper; chopped
1 Egg
1/2 ts Chili powder
1/4 ts Barbecue spice
1/4 c Tomato juice
Black pepper; to taste Fresh parsley sprigs; for -garnish Preheat oven to 350 degrees F. Stir all ingredients together except for the parsley until it is well mixed. Place in a vegetable sprayed or lightly oiled 5 x 9-1/2-inch loaf pan. Bake the meat loaf until it
is done and browned, about 1 hour. Remove from the oven and let it stand about 5 minutes. Take a knife and run it around the sides of the pan to loosen. Invert the meat loaf onto a large plate or platter. Garnish with the parsley if desired. Serve. Note: I removed the accumulated juices and fat from the loaf pan about half way through the baking (using a baster). Shared and MM by Judi M. Phelps. jphelps@slip.net or jphelps@best.com —–