Thursday, April 02, 2009

JOE-TODDS MEATLOAF RECIPE

CHILIMEATLOAF

2-3 POUNDS BOB EVANS ITALIAN SAUSAGE DEPENDING ON HOW NUCH YOU WANT TO MAKE .  1 RED OR GREEN PEPPER LARGE

AT LEAST ONE ONION

1 CAN ROTEL ORIGINAL DICED TOMATOES & GREEN CHILIE DRAINED WELL

GARLIC POWDER TO YOUR TASTE

LAWRYS SEASONING SALT OR WHAT EVER YOU WANT TO US (SALT PEPPER)

2 EGGS  & FINE BREAD CRUMBS ENOUGH TO SOAK UP EXTRA MOISTURE AND GET NICE CONSISTENCY TO MEATLOAF

USE ALUMINUM FOIL ON BOTTOM OF CROCK POT SO CAN LIFT MEAT LOAF  EASILY AFTER IT IS COOKED

WHEN MEATLOAF IS IN CROCKPOT POUR ONE CAN OF HUNTS SEASONED TOMATO SAUCE FOR MEATLOAF TOTALLY COVERING TOP AND SOME OF THE SIDES.

THEN COOK ON A LOWER TEMP SETTING FOR 4-5-6- HOURS OR TIL DONE

THIS WILL BE PRETTY SPICEY USE REGULAR SAUSAGE FOR LESS SPICEY TASTE..

ALWAYS TASTES BETTER THE 2ND DAY

ACTUALLY PICTURE ABOVE WAS FOR CHLI

THE REAL SECRET IS TO USE ONLY

SAUSAGE……   ENJOY;;; JOE TODD

3 comments:

Sharkbytes (TM) said...

Hi Joe- Sounds Yummy. Thanks for signing up to follow myqualityday.blogspot.com. I'm finally trying to thank those who have.

JOE TODD said...

I really enjoy your blog. Thanks for stopping by mine.. Happy Hiking

Snowbrush said...

Yea, sounds pretty good. I would throw in a few habaneros and use vege-burger instead of beef. I love fish, but gave up meat and fowl almost 30 years ago, and have never looked back.