Wednesday, June 30, 2010

Southwestern Meat loaf...YES PLEASE!

Thank You again, All You, for yet another great family recipe. Meatloaf is always a good freezer meal, too, if you need one.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1/2 red bell pepper, stemmed, seeded and finely chopped (for directions on how to chop and freeze lots of onion, or bell pepper at once, go here)
  • 1 cup frozen corn (for directions on how to quickly, and efficiently, freeze corn on the cob to be used later, go here...Thank you Mummy Deals! You rock!)
  • 2 pounds ground beef (90 percent lean is suggested)
  • 1 cup dry bread crumbs
  • 1 large egg
  • 1 cup plain yogurt (not nonfat)
  • 1/2 cup finely chopped fresh cilantro
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3 tablespoons ketchup, optional

Preparation

1. Preheat oven to 375ºF. Line a baking sheet with heavy-duty foil.

2. Warm oil in a skillet over medium-high heat. Add onion and bell pepper and cook, stirring, until softened, about 5 minutes. Stir in corn; sauté 2 minutes. Transfer to a large bowl to let cool slightly.

3. Add beef, bread crumbs, egg, yogurt, cilantro, chili powder, cumin, salt and pepper to bowl. Mix gently until well combined; do not overmix. Transfer to baking sheet and shape into a 12-by-4-inch loaf. (I spread mine out in a long rectangle piece of stoneware, and slapped some ketchup over the top of mine)

4. Bake until an instant-read thermometer inserted into center registers 160ºF, about 1 hour. Spread with ketchup (or additional ketchup), if desired, and let stand 10 minutes before slicing and serving.

Can't get your kids to eat meatloaf? Slap some of the stuff on a bun and call it a hamburger. :0)

2 comments:

amanda said...

Yummy! The meatloaf looks delicious in the photo.

Ethiopianmomma said...

I agree, nice meal. We are only using meat once a week and I am looking forward to using my beef on this recipe. Thanks, Alisha!