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Mexicali Meatloaf Print Email


2 tablespoons butter
1 cup finely diced green bell pepper
1 cup finely diced onion
4 cloves garlic, minced
2 pounds lean ground beef or meatloaf mix (veal, beef and pork)
1 cup picante sauce or salsa, divided use
1/2 cup finely crushed tortilla chips
1 egg
2 teaspoons ground cumin
1 1/2 teaspoons salt
8 ounces (2 cups) Wisconsin Cheddar cheese, shredded, divided use.
1/4 cup chopped cilantro (optional)

Cooking Directions:
Melt butter in a medium skillet over medium heat. Add bell pepper, onion and garlic; cook 5 minutes, stirring occasionally. Transfer to a large bowl; cool 5 minutes.

Add meat, 3/4 cups of the picante sauce, tortilla chips, egg, cumin and salt to bowl with vegetables. Mix well. Press half of mixture into a 9x5 inch loaf pan. Make a shallow well down center of meat. Press 1 1/2 cups of the cheese in the well; top with remaining meat mixture, pressing into a compact loaf. (Loaf pan will be full.)

Brush remaining 1/4 cup picante sauce over top of loaf. Bake in a 375 oven for 1 hour and 5 minutes or until internal temperature of meat reaches 160 degrees. Sprinkle remaining 1/2 cup cheese and, if desired, cilantro over loaf; let stand for 5 minutes or until cheese is melted. Pour off and discard pan drippings. Transfer meatloaf to a carving board. Cut into 8 slices. - Servings: 8

Recipe © 2004 Wisconsin Milk Marketing Board, Inc.
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