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.
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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.
INGREDIENTS
Loaf
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
Glaze
1 cup ketchup
1⁄4 cup apricot jam
2 teaspoons chopped canned chipotle peppers

DIRECTIONS
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.

TIPS

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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