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Mary Jane's Green Chile Meatloaf

Sunday, 15 February 2009

Description

Take a meatloaf recipe from the Midwest, transfer it to New Mexico, add some green chile (El Pinto brand bottled, flame-roasted works great), and bingo, a spiced-up old standard made even more delicious. Serve with baked potatoes, vegetable, salad. It makes great sandwiches the next day.

Ingredients

At a glance

Cuisine

New Mexican

Ingredient

Beef

Cooking Method

Bake

Difficulty

Easy

Heat Level

Chile

New Mexico Green

Meal/Course

Dinner

Makes

4 servings

1 egg beaten in a large bowl
1 to 1 1/2 pounds lean ground beef (I get mine at a store that has hormone free meats)
1/2 cup finely chopped white onion or shallots
1/4 to 1/2 cup plain breadcrumbs (start with 1/4 cup-if the mixture looks too moist, mix in more)
1/4 cup catsup or more depending on the mixture
1/2 cup well drained green chiles, or green chile salsa drained very well and squeezed in a paper towel
Ground black pepper and a little salt

Methods/steps

Preheat oven to 350 F
Slap on the latex gloves and gently mix all of the ingredients together in a large bowl. This is when you need to determine whether to add more bread crumbs or more catsup.
Shape into a rectangular loaf and place the mixture in a bread pan. Bake for 1 hour for a one pound loaf. Bake 1 and 1/4 hours for a 1 1/2 pound loaf
Place several paper towels on a heat proof plate( to absorb excess grease) and place the meatloaf on them. I use 2 spatulas at each end of the loaf to remove it, so it doesn't break in the middle.

Additional Tips

In the summer when I have an excess of left-over cooked vegetables (zucchini, carrots etc), I chop about 1/4 cup of them and add them to the ground meat mixture. You can also add a few tablespoons of spicy barbecue sauce to the mixture.

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