Wednesday, July 13, 2011

Mexican Meatloaf and Broccoli Slaw

Ground beef (1-1.5 lbs)
2 eggs
Taco seasoning (1 packet)
Enchilada Sauce (just a few teaspoons for the topping)
Onion (1 quarter)
Garlic (2-3 cloves)
Sea salt
Cheese (cheddar or monterey jack)
Sliced Jalapenos (as desired) for topping and about 1/4 cup finely chopped

Mix beef and first 7 ingredients in a bowl. Add the 1/4 cup finely chopped jalapeno's (if you like it hot, if not leave them out or add less). Put the sliced jalapenos to the side for a topping. Form mini-meatloaves and bake at 350 for about 30 minutes, or until meat is cooked through. with about 10 minutes left sprinkle the top with some shredded cheese and a sliced jalapeno or two and put back in the oven for the remaining time. Once the meatloaf is cooked drizzle with enchilada sauce. Serve with a side of salsa and sliced avocado or guacomole. We also served a broccoli slaw with ours. Austen made this one because I was working late and it was DELICIOUS! Can't wait to eat the leftovers for lunch. This recipe makes about 4 mini(4-6oz)-meatloaves.


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