Mexican Meatloaf

7/8/2018 – Inspired by Marcela Valladolid here. The loaf turned out a bit spicy for Mary but fine for Tom. Good flavor and the chunky texture of the chorizo made for a nice chewy entree.

1 lb. Ground Beef
1 lb. our Mexican chorizo
Hot & Spicy Bread Crumbs by Hill Country Fare
2 green Anaheim chile peppers
4 large cloves of garlic
3/4 of a medium yellow onion coarsely chopped
2 eggs
3/4 T Cumin
1 t cayenne
Milk to fix the consistency
1 can of Rotel Original for the topping

  1. Sauteed the onions, peppers and garlic.
  2. Mixed the raw meat with the bread crumbs, eggs, spices. Add milk to adjust the consistency.
  3. Added the sauteed veggies and mixed in.
  4. Dumped into a glass casserole and poured on the drained Rotel as a topping.
  5. Cooked in the oven at 375 for maybe an hour until the IT was 160.

Next TIme – Increase the cumin and decrease the cayenne. To decrease the heat use tomato sauce rather than Rotel.

 

 

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