A while back, I mentioned on twitter that I was making a “Mexican Meat Loaf” recipe of my own design.
Requests for the recipe came fast and furious and some are still asking for it, three months later.
The problem is, since it’s just something I throw together, I really don’t have measurements for you. But it’s kind of wet and rainy over here, and a little cool — good weather for meatloaf, so here goes:
You’ll notice the hard-boiled egg in the illustration above. My husband’s mother always puts hard-boiled eggs in the meatloaf because it makes it pretty, especially if one takes the time to wrap the eggs in spinach or sweet roasted peppers — it becomes very festive-looking!
For this recipe you will need:
2 hard-boiled eggs, peeled, not sliced.
1 raw egg, beaten
1/2 pack frozen chopped spinach, well drained
1 1/2 lbs of a lean chopped meat (I usually use a veal/pork/beef or — more often — a beef/turkey combo)
Seasoned Bread Crumbs
8 oz sharp cheddar, shredded (half-skim is fine)
1 large jar of salsa (we like it hot)
1 small jar of jalapeño peppers, sliced, to taste
1 envelope taco seasoning
1/4 cup water or milk
Flatten the meat out, lay your hard-boiled eggs atop it and then create a loaf around the eggs, so they are fully buried in the center of the meat and there is no discernible seam. If you have a seam, the thing will invariably pop open during cooking.
Use roasting pan with wire rack, if you have one. Lay loaf on rack and cover with remaining salsa. Cover and bake at 350 degrees for longer than you think you should. The eggs add cooking time. I want to say an hour, but you’ll have to decide that for yourself, as my oven is wonky.
If you like, five minutes before meatloaf is done, you can throw another handful of grated cheddar onto the loaf. I don’t usually, but I can see where some might like to.
Serve with a salad, refried beans, fresh or frozen corn.
Meanwhile, Julie Davis on Reviving Home Ec classes. Both of my sons took Home Ec; it was required. Elder Son was a good cook; Buster was better with the sewing.