Thursday, February 16, 2012

Best Meatloaf EVER!

REPOST:  I'm having this for dinner tonight as it's now something I have on a regular basis.  I decided to post it again in case you missed it the first time (back in April of 2010.)  This is good stuff.

My honey was watching the "Today show" (lib central) and watched them make this meatloaf. They called it "Mexican meatloaf." I'm not a big fan of meatloaf but I'm a HUGE fan of Mexican food. Apricot jam in the sauce ... DON'T LEAVE IT OUT. She made it last night and it was DEE-LISH. Sweet and hot at the same time. Make some yourself ... don't let the libs have all the fun.

Mexican meatloaf - Spice up a classic!

Sam Zien’s fast and flavorful recipe is great for leftovers – turn them into tacos.

   Makes one big 2-pound loaf - The work involved here is nothing more than a little mixing.
2 pounds ground beef
3⁄4 cup bread crumbs (Japanese panko crumbs work really well)
One 1-ounce packet store-bought fajita seasoning
4 ounces canned diced green chiles
2 large eggs, beaten
1 cup ketchup
1⁄4 cup apricot jam
2 teaspoons chopped canned chipotle peppers

Preheat the oven to 350° F.Grease a loaf pan or baking sheet.
Mix all meatloaf ingredients together and put into a greased loaf pan, or you can lightly grease a baking sheet and form the thing into an even loaf. It’s all good. Mix the glaze ingredients together in a small bowl and spread about half of the glaze over the meatloaf.

Bake the meatloaf for about 1 1⁄2 hours. Allow to cool slightly, slice into 1-inch-thick pieces, and glaze with the extra sauce before serving.


Note: Just because it’s called a loaf, doesn’t mean you need a loaf pan — I never use one 

Click here for Today show page and the additional recipe for the tacos ... but seriously, there won't be any leftovers.

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