To prepare the salsa, place all the ingredients in a mixing bowl and mix together gently. Chill in the refrigerator.

For the meatloaf:

• 2 pounds lean high-quality ground beef
• 1 1/2 stalks celery, finely diced (about 1 cup)
• 1 1/2 cup dried seasoned bread crumbs
• Salt and freshly ground pepper to taste
• 1/8 teaspoon ground nutmeg
• 1/2 teaspoon habanero chile sauce (or other type of hot sauce), or to taste
• 2 eggs, beaten
• 3 fully ripe bananas
• Juice of 1 lime
• 10 slices bacon, cut in half crosswise

For the sweet potatoes:

• 2 large sweet potatoes, about 2 pounds, peeled and chopped
• 2 tablespoons butter
• 2 tablespoons milk
• Salt and freshly ground black pepper to taste
• Pinch of ground nutmeg(optional)

Preheat the oven to 375 degrees Fahrenheit.

To prepare the meatloaf, place the beef, celery, 1 cup of the bread crumbs, salt, pepper, nutmeg, chile sauce, and eggs in a mixing bowl and combine thoroughly. Place half of the mixture in the bottom of a 9 by 6-inch loaf pan and smooth out evenly.

Place the bananas in a clean bowl and mash together with the remaining bread crumbs and lime juice. Season with salt and pepper and spread over the meat in the pan.

Saute half of the bacon in a nonstick pan over medium-high heat for 2 to 3 minutes per side, or until cooked through. Drain on paper towels and place on top of the banana mixture in the pan.

Top with the remaining beef mixture, spreading it out evenly and lay the remaining (uncooked) strips of bacon on top of the beef. Bake in the oven for 50 minutes to 1 hour, or until the meatloaf is no longer pink on inside and the internal temperature reaches 160 degrees, Unmold onto a warm serving plate and cut into slices.

HarperCollins Publishers
Omaha Steaks

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