Recipe

Crustless Tex-mex Meatloaf-cheddar Pie Recipe

Add Step-by-Step Photos	Kathye / All my dishes 3 weeks, 4 days ago This "pie" has no crust but, rather, a lining of fire-roasted red peppers. Easy to put together and full of comfort-food flavors. You can substitute other ground meats for the beef. Racheal Ray magazine Prep:15m Cook:45m Servings:8	Kathye
	easy cheesy pie

line pie pan with re

making meatloaf fill

pressing meat into p

topping with cheese

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Ingredients

One large jar (mine was 24 oz) of Fire-roasted red peppers-drained, split (so they lie flat) and seeded

12 oz shredded Mexican cheese blend (3 cups)

1 1/2 pounds lean ground beef

One 16-oz jar chunky slasa

1 cup bread crumbs

2 eggs, lightly beaten

1/3 cup chopped flat-leaf parsley

1/2 tsp chili powder

1/4 tsp ground cumin

3/4 tsp salt

3/4 tsp pepper

Directions

Preheat the oven to 375 degrees

Grease a 10-inch pie plate lightly with olive oil

Line the pie pan with the red peppers, slightly overlapping them so that they cover the entire bottom of the pan

Scatter 1 cup cheese on top

In a large bowl, mix 1 cup cheese, the beef (raw), 3/4 cup of the salsa, the bread crumbs, eggs, parsley, chili powder, cumin,salt and pepper until just combined

Press meat mixture into the pepper and cheese-lined pie plate

Spread the remaining salsa over the top

Bake for 35 minutes

Scatter the remaining 1 cup cheese on top and bake for 10 minutes longer or until bubbly and lightly browned

Let cool for 10-15 minutes before slicing

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Comments

chefmeow 3 weeks, 3 days ago said:
Wow, wow, wow. Great picture, great sounding recipe. Yummers. 5 here.

sparow64 3 weeks, 3 days ago said:
Sounds great! Thanks for sharing.

bluewaterandsand 3 weeks, 3 days ago said:
Looks wonderful!

magali777 3 weeks, 3 days ago said:
Thanks, I think this is a great post!

nlo209 3 weeks, 3 days ago said:
Looks great...and an interesting change from the ordinary meatloaf.

lunasea 3 weeks, 2 days ago said:
Great recipe! I love to try different recipes for meatloaf. Thanks so much, Kathye!

kathye 3 weeks, 1 day ago said:
Hi!! When I made this again last night I realized that the jar of peppers can vary in weight (originally was 16 oz) because the one I used was 24 oz. You need enough peppers to cover the bottom of the pan so I adjusted the weight in the recipe. "Trial and error...." Kathye :)

debwin 1 week, 1 day ago said:
Sounds great, something the whole family would love...you have my 5.

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