Monday, January 01, 2007

Tex-Mex Chili Cheese Meatloaf

The New Year started off rainy and gloomy, the perfect weather for some comfort food. Since I had to work today I prepped the meatloaf last night for Tex-Mex Chili Cheese Meatloaf:


It was good, but it needed more of a kick. The recipe called for 2-3 jalapenos, but I only used one. Next time I'll definitely add more. The cheesy layer on top was a nice touch, though. Alongside the meatloaf I served mashed potatoes mixed with pepper Jack and cheddar cheeses and some sour cream. If I'd had any scallions I would have thrown those in, too. For the veggie I made chili-garlic roasted broccoli, a Rachael Ray standby.
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5 comments:

  1. Looks yummalish!!

    Happy New Year!!!

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  2. Wow...looks good!! Can I beg a recipe off of ya?? :o) For both the meatloaf and the taters?
    Thanks!
    Teri

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  3. Teri - here ya go!

    Tex-Mex Chili-Cheese Meatloaf:

    3 tablespoons olive oil
    1 cup finely chopped onions
    1 red bell pepper, finely chopped
    2-3 jalapenos, minced
    2 garlic cloves, minced
    2 tablespoons chili powder
    1 ½ teaspoons oregano
    1 ½ teaspoons cumin
    1 28-oz can tomatoes, drained and crushed
    2 lbs meatloaf mix (ground pork, veal and beef)
    1 cup dry bread crumbs
    2 eggs, beaten
    1 cup canned or defrosted frozen corn, drained
    3 green onions, sliced
    8 ounces medium-sharp cheddar cheese

    Preheat the oven to 350 degrees. Warm the olive oil in a skillet, and add the onions, red bell pepper, jalapeno, garlic, chili powder, salt, oregano and cumin. Cook covered over low heat for 10 minutes. Add the tomatoes, re-cover, cook another ten minutes. Let cool to room temperature.

    Put the meatloaf mix in a large bowl. Add the tomato mixture, bread crumbs, and eggs and mix together. Add the corn and green onions. Transfer to a baking sheet and form into a flat loaf. (It’ll be pretty loose.) Bake for about an hour and 20 minutes. Pour off the fat, (if you’re feeling ambitious) sprinkle the cheese on the top, and stick it back in the oven just along enough for the cheese to melt.

    For the mashed potatoes I used Yukon Gold since they were on sale, cooked them and then mashed them with some heavy cream, salt, pepper and shredded pepper Jack and cheddar cheeses. I think chopped scallions would be a nice touch. It's all about the consistency you want, so I don't have specific amounts for these.

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  4. Yum... Thanks so much!
    Teri

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Thanks for commenting!