Mexican Meatloaf

Who doesn’t love meatloaf?  There are so many different recipes for meatloaf, everyone has their own, everyone has their favorite.  I rarely make mine the same way because I like to keep improving on it or I just use what I have on hand.  I found myself at the store with a great sale on ground beef so brought it home and decided to create a new meatloaf recipe.  It was a big hit in our home, I just may have to make it again.  Hope you like it too!

Ingredients

2#’s ground beef (I used 93%)

Olive oil

1 medium onion, chopped

1 jalepeno, chopped fine

2 cloves garlic, minced

1 – 14.5 oz. can Mexican stewed tomatoes, drained, reserve liquid, chop tomatoes

1/4 cup chopped cilantro

1 tsp. ground cumin

1/4 tsp. crushed red pepper flakes

1 tsp. chili powder (I happened to have Mexican chili powder, you can use what you have)

1 cup fresh bread crumbs

Method

Preheat oven to 375°.  Heat a saute pan, once heated swirl 2-3 tbsp. of oil in the pan.  Saute the onions and peppers until almost soft, add garlic and continue cooking until all are soft, being careful not to burn the garlic.  Remove from heat.  Remove your rings and plan to get your hands dirty.  Place ground beef in a large mixing bowl, add all ingredients except the reserved tomato juice, combine well.  Form a loaf and place in a baking dish sprayed with cooking spray.

Place in oven, set your timer for 30 minutes.  While meatloaf is cooking, place the reserved juice into your saute pan and simmer, reducing it slightly.  Pull the meatloaf out after 30 minutes of cooking and pour the sauce over the meat.  Return to oven and complete cooking for a total of about 1 hour or until the internal temperature reaches 155°.

I ALWAYS serve meatloaf with mashed potatoes and creamed corn.  What do you serve?  Enjoy!

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