Mary Jane's Green Chile Meatloaf
Sunday, 15 February 2009
DescriptionTake 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.
At a glance
New Mexico Green
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
Preheat oven to 350 F
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.