Tuesday, June 17, 2014

Texmex Meatloaf

Meatloaf with mashed potatoes has often been called “the all American meal.” Many casual and or diner have meatloaf on the menu. Like a lot of classic American food, the true story of how it came to be will never be known for sure. 

One theory is it's just a larger, loaf shaped meatball. The Italian immigrants that populated the Northeastern states would take their traditional meatball recipes, and to save the time of rolling each individual meatball, they simply formed it into the shape of a loaf of Italian bread, topped it with tomato sauce, and baked it.

Some believe the modern meatloaf was really born during the Depression of the 1930s. To stretch the small amounts of meat people had, it was ground and mixed with stale breadcrumbs. Sometimes these loaves actually contained more "loaf" than meat. Many attribute meatloaf becoming such a classic American "comfort food" to the fact that these Depression era cooks were able to make something so tasty and filling, during such difficult times.
Research Source: About Cooking
 

Meatloaf is a versatile dish. Use leftover meatloaf to make sandwiches the next day.

Texmex Meatloaf
Copyrighted 2014, Christine’s Pantry. All rights reserved.

Ingredients:
1 pound ground beef
1/2 cup onions, chopped
1/2 cup bread crumbs
1 egg, beaten
1 (4oz.) can chopped green chilies
1 cup beef broth
1 cup shredded cheddar cheese, reserve 1/2 cup
salt and pepper, to taste
1 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon paprika
chives, garnish

Directions:
Preheat oven to 375 degrees.

Place all ingredients in bowl, except 1/2 cup shredded cheddar cheese, mix well, using your clean hands. Place on 13x9 baking dish. Shape into loaf.

Bake uncovered about 1 hour or until meat thermometer inserted in center reads 160. Drain any liquid before slicing. Sprinkle with cheese and chives. Enjoy!

 


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