2 roasted green chiles,
skins and seeds removed, diced, or 1 (4 ounce) can diced green chiles
1 cup Monterey
jack cheese, shredded
1/4 cup black olives, sliced
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
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.