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Wednesday, December 2, 2015

Salsa Meatloaf


Photos courtesy of the Cooking Corner.
   Meatloaf has always been a staple at our house. It's easy to do, just toss it in the oven while you go on your merry way with other chores. It was also one dish that almost everyone in the house would eat, if I was careful. Now that their tastes have expanded the door is open to a range of possibilities.
   One of our sons never cared for meatloaf because I made it to please the crowd (boring), but when he learned that you can dress it up with jalapenos, bell peppers and a variety of spices for different flavors, he's come on board and offered a few variations. Recently he got creative and used salsa instead of ketchup and taco flavored tortilla chips instead of bread crumbs to add some twists on this classic dish.


Salsa Meatloaf
2 lbs. ground beef
1/3 red bell pepper, diced fine
1/3 yellow bell pepper, diced fine
1/3 green bell pepper, diced fine
1/4 cup onion, diced fine

1 tsp. roasted garlic
3 T. Worcestershire sauce
1/4 cup salsa plus 1/3 cup for topping
1 tsp. salt
1/2 tsp. pepper
1 egg
1 tsp. paprika
1 tsp. cumin
1/4 cup cilantro
1/2 cup crushed taco flavored tortilla chips (Doritos)

Preheat oven to 350. 
Spray coat a 11x7 baking dish.

Mix all ingredients, saving 1/3 cup salsa. Combine well. Shape into a loaf and place in baking dish. Pat any cracks together. Top with remaining salsa.

Bake 45 minutes and carefully drain excess grease. Return to oven for 20 minutes more.


Remove from oven and let stand for 10 minutes before slicing.

Serves 6.




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