[Liz]

FOR REALLY MOIST MEATLOAF: A really neat technique
some chefs use when cooking meatloaf in a loaf pan: about 1/2
hour before done, drizzle in V8 vegetable juice at sides of pan.

[Liz]

Fiery Texas-type meatloaf served in a burrito.

TEXAS WILDFIRE BURRITOS

FILLING Brown 2 lb ea grnd sirloin and porterhouse cubes 3-5 min til done. Set aside. Saute 1/2 stick butter, lb fresh mushrooms 1/2 tsp ea pepper/cayenne/garlic salt, 2 tsp ea Worc/Tabasco, cups red wine, 3 chp gar/cl. Add 2 bunches chp green onions, can diced tomatoes, chp whole green/red bell pepper, canned green chiles, Serranos, chipotles, all diced, 4 diced habaneros (or omit for tamer dish). Simmer/stir w/ meat 2-3 hours.

ASSMBLY Fill flour tortillas w/ meat/sautéed veg. Rollup into burrito. Bake in 9x13 glass baker 5-6 min.

Plate burritos, smother w/ chili.

SERVE topped w/ sour cream, shredded cheese, lettuce, guacamole, chp tomatoes, slivered/canned jalapenos.