Monday, August 20, 2012
Mexican Meatloaf
Here is a twist to the 1950's classic
Mexican Meatloaf:
Ingredients:
• 1- 1/2# Ground Chicken
• 3 T Cilantro, chopped
• 1 Onion, sliced
• 3 garlic cloves, pressed
• 2 egg, beaten
• Diced fire roasted tomatoes, drained
• 1/2 C bread crumbs
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne
• 1/2 teaspoon ground cumin
• Salsa
• Salt and pepper
Directions:
• Preheat oven to 375 degrees
• In medium sauce pan, cook onion and garlic for 2 min.
• In large mixing bowl, mix all ingredients, add cooked garlic and onion
• Using cooking spray, coat 9x13 loaf pan
• Press meatloaf mixture into pan
• Top with salsa of your choice (This is a quick fix – I do have a glaze topping, but not sure you have the ingredients on hand)
• Bake for 40-45 min or until internal temperature reads 160 degrees
• Serve with Mexican rice (just steam white or brown rice and add tomatoes, cilantro, squeeze of lime and salt and pepper) and of course a side salad goes perfectly.
Subscribe to:
Post Comments (Atom)
2 comments:
"Top with salsa of your choice (This is a quick fix – I do have a glaze topping, but not sure you have the ingredients on hand)."
Considering that most people don't carry ground chicken in their refrigerator, not to mention canned fire roasted tomatoes, you're probably right. We probably don't have "glaze" ingredients lying around. We'd probably have fresh tomatoes ready for roasting, and other kinds of ground meat.
What, exactly, makes this "Mexican?" Could it be better called "Southwest?" Maybe... No self-respecting Mexican would use canned tomatoes... nor would they make meatloaf.
Penny, how did you find this blog? Appreciate you taking the time to flip through some of the recipes, but it seems this isn't a good blog for you. Good luck in landing on blog more to your liking.
Post a Comment