Tuesday, February 17, 2009

Recipe: Cheesy Southwestern Meatloaf

I must first admit I have never been a BIG fan of meatloaf. I had my fair share of the midwest version with simple salt, pepper and onions. It was nothing but a hamburger back in the days of growing up. The only part that made it really enjoyable was the creamy mashed potatoes (and oh how I wish I knew how my mom made 'em lump free!) and buttery corn.

Since we buy our beef in bulk once a year, I am searching for creative beef recipes across the board. For the last couple of years I have somewhat enjoyed a simpler version to the recipe I am about to share - but after having this, I don't think I can ever look back .. even though the ingredients are about doubled. It's well worth the effort!

Some secrets to the success of this recipe tantalizing your taste buds are...
A little sour cream, in addition to the eggs, helps keep it moist
The ground corn tortillas help bind it together similar to bread crumbs. The corn flavor is much appreciated!
Brushing the loaf with salsa gives it a sticky glaze.. yummie!

Cheesy Southwestern Meatloaf

Serves 6 to 8

Use either medium or hot salsa for the glaze. Ground pork adds tenderness and sweetness to the meatloaf, but you can use 2 pounds of ground beef if you prefer.

1 cup prepared salsa
3 tablespoons brown sugar
4 (6-inch) corn tortillas
1 1/2 pounds ground beef chuck
1/2 pound ground pork
1/2 cup sour cream
3 eggs
1 (4-ounce) can green chiles , drained and finely chopped
3/4 cup chopped scallions
1/4 cup minced fresh cilantro
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup grated pepper Jack cheese
1. Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with foil.

2. Combine salsa and brown sugar in small saucepan and set aside.

3. Tear tortillas into small pieces, grind in food processor or blender until they resemble cornmeal, and transfer to large bowl. Add beef, pork, sour cream, eggs, chiles, scallions, cilantro, chili powder, cumin, salt, and pepper, and mix with fork until evenly blended. Turn mixture onto foil-lined baking sheet and, using moistened hands, pat into 9 by 5-inch loaf shape. Brush with 1/4 cup salsa mixture. I split the mixture into 2 loaves for faster cooking - eat one, freeze the other!

4. Bake for 40 minutes. Scatter cheese on top and continue baking until center of loaf registers 160 degrees on instant-read thermometer, about 30 minutes. Set aside to cool slightly.

5. While meatloaf cools, simmer remaining salsa mixture over medium-high heat until thickened, 3 to 5 minutes. Slice meatloaf and serve with salsa mixture passed separately at table.

CLICK HERE for the PDF of this recipe
This recipe hits a Yummilicous rating of 8 in my book!
Thanks again Cook's Country!

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