Friday, February 24, 2012

Mexican Meatloaf

It friday again, excited for the weekend?! I am just glad last weekend has come and gone. It was a busy one. We had a party for our son and his friend, and 27 kids came! It was a riot, and by the end of it, we were all (including the kids, yes even with all that sugar) wiped out! Great times and memories, but after a party like this, I'm thinking, no more parties for a couple years!

Ok, FOOD! This is probably my favorite meatloaf, with a mexi twist. It has an amazing sweet sauce that goes over top. I serve this with baked potatoes and green beans. Talk about comfort food! I got this recipe from the Canadian Bible Society cookbook, by Denise Toeckes.

Meatloaf ingredients:
  • 2 lbs lean ground beef
  • 1 medium onion, finely chopped
  • 4 crushed garlic cloves
  • Fine dry bread crumbs (1/4-1/2 cup, depends on how you want the consistency)
  • Finely ground nacho chips (about 1/2 cup, give or take)
  • 1 Tbs chili powder
  • 1/2 jalapeno pepper, chopped (optional)
  • 2 large eggs
  • 1/2 cup chunky salsa
  • 8 ounces cheddar cheese, cut into 1/4 inch cubes (or less)
  • 1/4 cup brown sugar
  • 1 Tbs prepared mustard
  • 1/4 cup chili sauce
  1. Preheat oven at 350 degrees.
  2. Combine raw beef, onion, garlic, bread crumbs, nacho chips, chili powder, and jalapenos. Then add the eggs and salsa. Stir it up. Add cheese cubes. Mix well. Press evenly into a 9 x 5 x 3 inch ungreased loaf pan. (tip: if you want it to take less time to cook, press it into a larger casserole dish so it's thinner)
  3. Sauce: combine the brown sugar, mustard, and chili sauce in a small bowl. Mix. Spread over beef mixture.
  4. Bake uncovered for about 90 minutes until firm and cooked through (check it starting at the 60 minute mark, time may vary). Drain excess drippings from pan.
  5. Let stand 10 minutes before serving.

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