Tight Wad in Utah: South of the Border Meatloaf

Monday, May 3, 2010

South of the Border Meatloaf

Okay, first let me say that this meatloaf was really quite tasty. That being said, don't serve it with the Rosemary Potatoes here. I guess I was just thinking meatloaf and potatoes go together, right? Not this one. This would be great with some Spanish rice. It is a very "south of the border" flavor.

1 c. green bell pepper
1 medium onion, finely chopped
1/2 c. very finely crushed tortilla chips
1 c. ketchup
2 tbsp chipotle rub (or 2-3 tbsp canned chipotle peppers)
1 1/2 lbs lean ground beef
1 egg
1 1/2 c. shredded sharp cheddar cheese, divided
chopped fresh cilantro (optional)

Finely chop pepper and onion. Place chips in large resealable bag and finely crush. Combine ketchup and rub in a small bowl and stir. In large bowl, combine peppers, onions, chips, 3/4 of the ketchup mixture, beef, egg and 1 c. of the cheese. Mix well.

Place meat mixture in a microwavable baker and form into a loaf. Microwave, covered, on high for 14-17 minutes or until thermometer inserted in the center registers 145 F. Remove from microwave and brush remaining ketchup mixture over meat loaf. Microwave, covered, on high 3-5 minutes or until internal temperature reaches 160 F. in the center.

Remove from microwave. Sprinkle remaining cheese over meat loaf. Cover and let stand for 10 minutes before slicing. Sprinkle with cilantro, if desired.

*If you do not have a microwavable dish, you can bake this in your oven, uncovered at 400 degrees for 65-70 minutes. Brush with sauce 15 minutes before the end of baking time.

Thanks again, to Pampered Chef, for this recipe!

Fresh Market
Western Family Shredded Cheese - 1.25
Cilantro - .34 Note: This post may contain a sponsored/affiliate/referral link. Thank you for supporting this site!

No comments: