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Meatloaf with Bok Choy Mushroom and Fresh Tomato Salsa Recipe

Ingredients

1 small onion

4 red bell peppers, cut into pieces

2 stalks celery, chopped

1 pound ground pork

1 cup green bell pepper, cut into pieces

4 cubes chicken broth

1 cup chopped bright lettuce

1 cup frozen tomato packets

2 cups boiling water

salt and pepper to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 3-quart casserole dish.

Meanwhile, saute onions and peppers. Stir in broth and pickling stones.

In double boiler over boiling water, bring meat/enchouse mixture to a boil. Reduce heat to low, pour in heated broth and heat until heated through, 3 minutes. Add cooked pepper, celery leaves and juice; simmer 3 minutes. Stir in tomatoes and broth. Whisk mix and season with salt and pepper.

Heat broth mixture, stirring constantly, and cook until heated through; add spinach and heat through through, 3 minutes. Stir in cooked broth. Garnish with salt, sprigs of cinnamon and 3/4 cup of the skinless, boneless chicken breasts (may be required to remove excess fat from bone as well). Return meat mixture to pot and simmer 3 to 5 minutes more, then add the remaining salted roasted chicken and broth mixture. Simmer covered 25 to 35 minutes.