TexMex Meatloaf

The Holiday Season is a time for quick/easy comfort food in between large feasts and the associated period of leftovers (we call that period “gourmet” dining).

Meatloaf is one dish that just begs for the title “comfort food” and fits *any* time of year perfectly. Of course, I just HAVE to kick it up a notch with Chili & Cumin powder, jalapeños, cayenne pepper and some refried beans.

TexMex Meatloaf

INGREDIENTS:

  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp. minced jalapeño pepper (I use canned)
  • 1 Tbsp. olive oil
  • 1 egg
  • 1/4 cup water
  • 1 Tbsp. chili powder
  • 1 Tsp. cumin powder
  • 1 cup refried beans (or about half a can)
  • 1/2 tsp. salt
  • 1/2 tsp. cayenne pepper (more if you dare)
  • 1-1/2 lbs. lean ground beef
  • 1/2 lb. ground pork
  • 1/2 cup shredded Cheddar cheese

PREPARATION:

Preheat oven to 350 degrees. In pre-heated heavy skillet, saute onion and garlic in olive oil until tender. I add the jalapeños at this point and stir it around for about 20 seconds or so while still over the heat. In large bowl, combine egg, water, chili powder, salt, refried beans, and sauteed vegetables/peppers.

Mix well until thoroughly combined. Add ground beef and pork and mix thoroughly with hands. Pat mixture into a loaf shape on a broiling pan with slits and an under pan to catch grease. Bake at 350 degrees for 55-60 minutes, until internal temperatures registers 160 degrees F. Sprinkle meatloaf with cheese and bake 5 minutes more until cheese melts. Turn onto serving platter, cover, and let stand 15 minutes before slicing.

Some folks, including my Mother-in-law & wife, use small bread pans for their “normal” meatloaf – but try the slitted broiling pan with a catch pan and you will enjoy the result. With small bread pans this is a great dish to prepare in a Dutch Oven on those camping/fishing excursions.

This entry was posted by dave on Tuesday, September 22nd, 2009 at 10:55 pm and is filed under Random Recipes . You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

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