Peppers and Green Chili Meatloaf
Recipe By : Jo Anne Merrill
Serving Size : 8

1 pound lean ground beef
1/2 pound ground pork
2 Italian sausage links
1 cup cornbread stuffing (or use prepared stuffing mix in box)
1 onion -- chopped
1 garlic clove -- minced
1/4 teaspoon garlic powder
4 ounces green chiles -- minced
1 egg
1 tablespoon chili powder
8 ounces tomato sauce
1 pinch ground nutmeg
1/2 teaspoon Worcestershire sauce
1 green pepper

Combine the ground meat, pork, and sausage in large bowl. Mix in the stuffing mix (which has been crushed slightly), onions, chiles, beaten egg, chili powder, garlic and garlic powder. Pour in half the tomato sauce and mix very well with your hands. (Wear plastic baggies on hands.)

Slice the green bell peppers into very thin slivers. Grease a cookie sheet with at least 2-inch sides. Place the green peppers onto the sheet.

Press the meat mixture into a loaf dish and then turn out on top of the slivered green peppers, tucking under any peppers slices that are not under the meat.

Bake in a preheated 375-degree oven for 1 hour and 15 minutes. Drain off any fat from dish. An easy way is to absorb the fat with paper towels. Pour the remaining tomato sauce, which has been blended with the nutmeg and Worcestershire sauce, over the top of the meatloaf.

Continue baking for 5-10 minutes longer. Let stand 15 minutes before slicing.

Serving Ideas : Serve leftovers sliced and heated for sandwiches.