2 pounds lean ground beef
1/4 cup onion, chopped
3/4 cup sliced celery
1/3 cup green pepper, chopped
1 clove garlic, chopped
1 teaspoon salt
1 dash cayenne pepper
3 cups dry bread crumbs
1 (4 ounce) can diced green chiles
1 cup Monterey jack cheese, shredded
1/4 cup black olives, sliced
1/2 cup tomato juice
Water (to mix)
Heat oven to 350 degrees F.
Sauté beef, onion, celery, green pepper and garlic in a small amount of butter.
In a large bowl, combine the ground beef mixture with salt, cayenne pepper, bread crumbs, eggs, chiles, cheese, olives and enough water to mix. Mix well with your hands. Place into a greased 9 x 5-inch loaf pan and cover with aluminum foil.
Bake for 15 minutes.
Mix tomato juice and 2 tablespoons melted butter. Pour half this juice over the meat.
Bake 15 minutes more, then pour remaining half of juice mixture over the loaf.
Bake for about 45 to 60 additional minutes, until meat is no longer pink and juices run clear.
Yield: 8 servings