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Newspaper
Sun Journal
Location
New Bern, North Carolina, United States of America
Date
Mar 01, 1995
Page
13
Pace Picante Test Kitchens redefine meat loaf with fresh, versatile takes. Ground meat remains economical, and adds like herbs, spices, or leftovers stretch portions for a crowd. Reimagined loaves showcase bold flavors, pass extra sauce, and pair with salad or vegetables for a complete meal.
Inspired by non traditional pizzas the loaf stacks ground beef and Italian sausage with Pace Picante sauce in a middle topped bake. Shoppers can choose mild medium or hot for the garden fresh taste.
Mixed meat loaf with sausage and mozzarella baked as a double crust loaf in a pan. Ground beef and turkey with onion crumbs and Italian seasoning folded into picante sauce and tomato paste layers. Bake until cheese melts and a wedge serves six.
Combine picante and barbecue sauces, reserve 4 cup. Mix remaining sauce with beef or turkey and vegetables, pack into a loaf pan, bake 350 F for an hour, drain drippings, spread remaining sauce on top, let stand five minutes, slice and serve with extra sauce.
Mixed meat loaf recipe uses 1 to 1 1 cup picante sauce and cheddar cheese. Form a 7 inch loaf bake 350 for an hour then top with sauce and cheese until melted. Variations swap lean ground beef and shredded cheese for diced cheese.
A fragmented recipe describes combining turkey crumbs 4 cup picante sauce oregano garlic and cheese, pressing into a 9 inch pie plate and baking. Vegetables and remaining ingredients cook then folded into a mixture with olives and parmesan, baked with mozzarella until melted. Serve with extra picante sauce. Makes 4 servings.
Ground beef and pinto beans form a loaf with oats and vegetables baked in a 9 inch pie plate. Sauce and cheese finish the dish after 30 minutes at 350 F, then 3 minutes more to melt cheese. Serves 4 to 6.
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