Southwest Meatloaf With Potatoes And Salsa - cooking recipe

Ingredients

4 None medium eggs
1 None day-old dinner roll or 2 slices white bread
1 2/3 lbs ground beef
2 None large onions, diced
2 None bell peppers, deseeded and sliced
Pinch None paprika
1-2 tbsp breadcrumbs
2 tbsp olive oil, plus extra to grease
2 tbsp butter
1 2/3 lbs potatoes, cut into wedges (about 6)
1-2 None red chilies, finely sliced
10 oz can corn, drained
14 oz can kidney beans, drained
14 oz can peeled, crushed tomatoes
Pinch None sugar

Preparation

Place 2 eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove from pan heat. Let eggs sit in water 12 minutes, drain then run under cold water. Peel.
Soak the roll in a bowl of cold water for 2-3 mins. Squeeze out the excess liquid then place in a bowl with the beef, remaining 2 eggs, half the onion, half the pepper and the paprika and season. Knead until smooth.
Preheat the oven to 325\u00b0F. Grease a large loaf pan with oil then place half the mixture in the pan. Arrange the cooked eggs down the middle add the rest of the meatloaf mixture to the pan and press down. Bake for 1 hour.
Heat the butter in a large frying pan, add the potato wedges and saute for 15-20 mins.
Heat the oil in a separate frying pan, add the remaining pepper, onion and the chilies to the pan and saute for 4-5 mins, stirring. Mix in the corn, kidney beans, tomatoes and sugar and simmer for 8-10 mins. Season.
Serve the vegetables on a plate. Remove meatloaf from the pan and place on top. Slice. Serve with the potatoes.