Monday, January 5, 2009

Enchilada Meatloaf

This is NOT your momma's meatloaf.

Start with a lightly beaten egg.

Add 1 medium onion, finely chopped.

Throw in 3 cloves of garlic, 1/4 cup of salsa, chili powder, and salt.

And since it's meatloaf, here's the meat. Put in 1 pound of lean ground beef. I had hamburger patties in the freezer, so I used those. Mix it up really well. Your CLEAN hands work well for this step. However, I find that every time I put my hands into raw meat, whether chopping a chicken or trimming a roast, my vacuum cleaner baby puts something repulsive and potentially dangerous into her mouth (recent examples include: a leaf, a cricket...yes, the insect, and a ball of lint from the laundry basket). This requires me to choose between dashing across the room to fish said hazard out of her mouth or give the hands a good antibacterial scrub and risk her swallowing while I wash away the bacteria. So, when I am able, I keep my hands outta the meat. Besides, it's good to find more than one use for kitchen utensils. Not only does my pastry cutter make an excellent streudel, it doubles as a banana masher for banana bread and now it makes a lovely meatloaf mixer.

Now transfer the meatloaf into a 9 inch pie plate and press into a circle.

For the cornbread topping, just follow the directions on a package of corn muffin mix and spread it over the top of your meatloaf.

Bake that puppy at 350 degrees for 50 minutes or until the internal temperature reaches 160 degrees. Pull it out of the oven and top with 2 ounces of sliced sharp cheddar.

Cover loosely and let it stand for 10 minutes before serving.

I served this with a Southwestern style corn. I just added diced tomatoes, green chilies, black beans and salt, pepper, cumin, and onion powder to a bag of corn from my freezer.

The whole family loved this. So good!

Enchilada Meat Loaf

Makes: 6 servings
Prep: 20 minutes
Bake: 50 minutes

1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 Tbsp. chili powder
3 cloves garlic, minced
1/2 tsp. salt
1 lb. ground beef
1 8.5 oz. pkg. corn muffin mix
2 oz. sharp cheddar cheese, sliced
Bottled salsa (optional)

1. Preheat oven to 350F. In a large mixing bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt; add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.

2. Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into the meat loaf registers 160F. Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10 minutes before serving. If desired, serve with additional salsa. Makes 6 servings.

Nutrition Facts
Servings Per Recipe 6 servings Calories 573, Total Fat (g) 33, Saturated Fat (g) 13, Monounsaturated Fat (g) 15, Polyunsaturated Fat (g) 2, Cholesterol (mg) 161, Sodium (mg) 1069, Carbohydrate (g) 46, Total Sugar (g) 16, Fiber (g) 3, Protein (g) 23


The Jarrett Family said...

I tried it tonight... not too bad! Dave enjoyed it, or else he was just trying to be nice!

Chanda said...

going to give this a try tonight w/out corn muffin stuff to make it "no carb"..let you know!

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