Wednesday, February 22, 2012

South-of-the-Border Meat Loaf

1 cup finely chopped poblano or green bell pepper
1 medium onion (½ cup finely chopped)
½ cup very finely crushed authentic restaurant-style tortilla chips (about 1½ cups whole chips)

1 cup ketchup

2 tbsp Chipotle Rub
1½ lbs 85% lean ground beef
1 egg
1½ cups shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)

  1. Finely chop pepper and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure ½ cup crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In Stainless (6-qt.) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, ¾ cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.
  2. Place meat mixture in Deep Covered Baker; form into an 8½ x 4½-in. loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F. Remove baker from microwave. With Chef’s Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F in the center.
  3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Cook’s Tips: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.

Meatloaf can be baked, uncovered, in a 400°F oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.

If desired, 2-3 tbsp chopped, canned chipotle peppers can be substituted for the Chipotle Rub.

Ground chicken can be substituted for ground beef.

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