Crustless Tex-Mex Meatloaf-Cheddar Pie

May 2008
Crustless Tex-Mex Meatloaf-Cheddar Pie

by 67 people

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Makes: 8 servings

Prep: 20 mins

Bake: 45 mins

Ingredients
  • 1 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
  • 1 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
Directions
  1. Preheat the oven to 375 degrees . 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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