2		lbs. hamburger
2		eggs
1		(16 oz.) jar picante sauce
2		cups cracker crumbs
1		(6 oz.) can green chilies or
1		green pepper, chopped fine
1		(8 oz.) package of Monterey Jack cheese, sliced

Combine all ingredients, except cheese. Put half in a loaf pan. Layer Monterey Jack cheese slices over meat. Put rest of meat mixture on top of cheese and top with cheese again. Bake at 350 degrees for 11/2 hours. Yields 8 to 10 servings. Anita Milligan, Bethany, Mo.
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Easy Meatloaf

1-1/2		lbs. ground beef
1		small can tomato sauce
3/4		cup uncooked quick oats
1		small onion, chopped
1/8		tsp. garlic powder
3		tbls. barbecue sauce
2		eggs
1		tsp. salt
1/4		tsp. black pepper
1/2		cup green pepper, chopped

Mix all together and put in glass casserole dish. Bake at 325 degrees for 45 minutes or until done. Yields 6 servings. Maudie Burden, Centerview, Mo.
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Swiss Meatloaf

Mix all ingredients and press into loaf pan. Bake at 350 degrees for 1 hour and 30 minutes. Yields 6 to 7 servings. Mrs. Mahlon A. Miller, Sturgeon, Mo.
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Juicy Meatloaf

2		lbs. ground beef
2		eggs, beaten
1/2		cup green pepper, chopped
1/2		tsp. pepper
1/2		tsp. paprika
1		cup dry bread crumbs
1-1/4		cup Swiss cheese, diced
1/2		cup onion, chopped
1-1/2		tsp. salt
1		tsp. celery salt
2-1/2		cup milk

Mix all ingredients and press into loaf pan. Bake at 350 degrees for 1 hour and 30 minutes. Yields 6 to 7 servings. Mrs. Mahlon A. Miller, Sturgeon, Mo.
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Vegetable-Stuffed Meatloaf

1/2		cup carrots, shredded
1/2		cup potato, shredded
1		tbls. cooking oil
1		egg, beaten
2		tbls. milk
1/2		cup fine, dry bread crumbs
3		tbls. snipped parsley
3/4		tsp. onion salt
1/4		tsp. garlic powder
1/4		tsp. pepper
1-1/2		pounds lean ground beef
3		tbls. ketchup
1		tsp. prepared mustard

In a small skillet, cook carrot and potato in hot oil until tender, stirring occasionally. In medium mixing bowl, combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder and pepper. Add ground meat and mix well. Put 1/2 of ground beef mixture in a 8x8-inch baking dish; spread on carrot/potato mixture. Top with rest of ground beef mixture. Bake at 350 degrees for 45 minutes. Mix ketchup and mustard; spread on top and bake additional 20 minutes. Yields 8 servings. Rachel Newswanger, Latham, Mo.
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Pepperoni Pizza Meatloaf

1		(8 oz.) package shredded mozzarella cheese
1		(14 oz.) can pizza sauce
2		lbs. ground beef
2		large eggs
1/2		tsp. salt
1/4		tsp. pepper
1		tsp. Italian seasoning
1/2		tsp. garlic powder
1		(5 oz.) package pepperoni

Preheat oven to 400 degrees. Reserve 1/2 cup cheese and 1/2 cup pizza sauce for topping later. Mix remaining ingredients, except pepperoni, in a large bowl. In a 9x13-inch baking pan, shape meat mixture in 9x5-inch loaf. Bake 30 minutes. Pour reserved sauce over meatloaf. Top with the pepperoni. Bake 20 minutes. Sprinkle remaining cheese on top. Bake 10 minutes more. Yields 6 to 8 servings. Marlo Bockting, Morrison, Mo.
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Potato-Topped Chili Loaf

1-1/2		pounds lean ground beef
3/4		cup onion, diced
1/3		cup saltine crumbs
1		egg
1		tbls. chili powder
3		tbls. milk
1/2		teaspoon salt
3		cups prepared mashed potatoes
1		(11 oz.) can Mexicorn, drained
1		(15.5 oz.) can kidney beans, rinsed and drained
1/4		cup green onions, thinly sliced
1		cup shredded cheddar or taco cheese, divided in half

Combine beef, onion, crumbs, egg, chili powder, milk and salt; mix well. Press into a non-greased, 9-inch square baking pan. Bake at 375 degrees for 25 minutes or until no pink remains, drain. Topping: Combine potatoes, corn, beans, green onions, and 1/2 cup cheese; spread over meatloaf. Sprinkle with remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through. Yields 6 servings. Mrs. Menno U. Gingerich, Clark, Mo.
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Apple Meatloaf

1		(8 oz.) can tomato sauce
1/4		cup light corn syrup
2		tbls. mustard
2		eggs, slightly beaten
1		cup apple, peeled and chopped
1/2		cup fine, dry bread crumbs
1/2		cup onion, finely chopped
1		tsp. salt
1/2		tsp. ground nutmeg
1/8		tsp. pepper
1-1/2		lbs. ground beef

In a small bowl, stir together tomato sauce, corn syrup and mustard. Set aside. In large bowl, mix 3/4 cup tomato mixture, eggs, apple, bread crumbs, onion, salt, nutmeg and pepper; add beef and toss to blend. In 11x7x2-inch baking dish form beef mixture into loaf. Bake at 350 degrees for 30 minutes. Remove from oven, cover with remaining tomato sauce mixture. Bake additional 30 minutes. Yields 6 to 8 servings. Dortha J. Strack, Cape Girardeau, Mo.
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Mozzarella Meatloaf

2		lbs. lean ground beef
2		eggs, lightly beaten
1		cup saltine cracker crumbs
1		cup milk
1/2		cup grated Parmesan
1/2		cup onion, chopped
1-1/2		tsp. salt
1		tsp. dried oregano
1		(8 oz.) can pizza sauce
3		slices mozzarella cheese, halved
		Green pepper rings, optional
		Sliced mushrooms, optional
2		tbls. butter or margarine, optional
		Chopped fresh parsley, optional

Mix beef, eggs, crumbs, milk, Parmesan cheese, onion, salt and oregano. Shape into a loaf and place in a greased 9x5x3-inch loaf pan. Bake at 350 degrees for 1 hour and 15 minutes until no pink remains; drain. Spoon pizza sauce over loaf and top with mozzarella cheese slices. Return to the oven for 10 minutes or until the cheese is melted. Meanwhile, if desired, sautŽ the green pepper and mushrooms in butter; arrange on top of meatloaf. Sprinkle with parsley if desired. Yields 8 to 10 servings. Ida D. Troyer, Clark, Mo.
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