Here’s a spicy twist on an otherwise bland dish. This variety of Mexican meatloaf is an original recipe with lots of room for experimentation. Add jalapeño peppers or colby jack cheese over the top. Since it’s Mexican spiced, the leftover meat can be crumbled into tacos or over nachos.
Instructions
make Mexican meatloaf
1. Prepare the ingredients by breaking toast into flecks and crumbs. Spread them into a 8 by 8 baking dish and mix with onion. Sprinkle all of the sage with half of the cumin, pepper and chili powder over the crumbs.
2. Choose beef or any suitable alternative, like turkey, chicken or buffalo. Cook times for different meats may vary. Add meat to the baking dish and blend into the ingredients by squishing between your fingers. Egg is not recommended for turkey. It drastically slows down cooking time. Although the consistency of beef and other meats may benefit by adding a raw egg to the blend. Experiment for desired results.
3. Shape the meat mix into a loaf. Sprinkle the remaining cumin, pepper and chili powder evenly over the top. Bake at 350 degrees for 45 minutes. Top with salsa and broken tortilla chips. Bake for an additional 15 minutes, or until meat is thoroughly cooked.
4. Serve Mexican meatloaf with corn, rice and beans, or the usual European baked potatoes and peas.
Tags: Mexican meatloaf, baking dish, chili powder, cumin pepper, cumin pepper chili, pepper chili