Mexican Meat Loaf

As you will soon discover, I have a passion for spicy food. So when I found a recipe for meat loaf that has a little “kick” to it, I had to give it a try. I’ve renamed this recipe Mexican Meat Loaf, because the ingredients include chili powder, cumin and cayenne pepper, giving it a nice Mexican flair. It is so packed with flavor. In addition to the Mexican spices, there’s also garlic, onion, red bell pepper and grated carrot. Although there’s an overwhelming variety of meat loaf recipes out there, this one has become my all-time favorite.


Here's all the ingredients you need for the meat loaf (glaze ingredients will follow):

First you will be making a seasoned bread crumb mixture, using the croutons and seasonings. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder and thyme. Pulse until the mixture resembles fine bread crumbs.

Now prepare the veggies: chop half of an onion, peel and grate 2 carrots, mince 3 garlic cloves and dice half of a red bell pepper.

In a large bowl, combine the ground beef with the chopped onion, grated carrots, minced garlic, red bell pepper, the bread crumb mixture, salt and egg. Now take off your rings and, using your hands, mix well to evenly distribute ingredients.

You now need to mold the shape of the meat loaf. The easiest way to do that is to mold it using a loaf pan. Spray the pan first with cooking spray (for easier removal). Transfer meat mixture to the loaf pan. Press and shape until it all holds together. Line a baking sheet with aluminum foil. Turn the meat loaf out of the pan and onto the baking sheet. I used to always cook my meat loaves directly in the loaf pan, but it actually cooks much faster this way, which is a big plus if you are in a rush to get dinner on the table.

Put the meat loaf in a preheated 350° F. oven. Set a timer for 10 minutes. Meanwhile, prepare the glaze. In a small bowl, combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. Stir well to combine.

When the 10 minutes is up, take the meat loaf out of the oven and spread the glaze over the top. Return meat loaf to the oven and bake for an additional 35 to 50 minutes. (Mike has to have his beef well done, so I go with the longer time.)

Gone are the days of the dreaded boring meat loaf.

MEXICAN MEAT LOAF
Source: Good Eats (Alton Brown), Food Network
Posted by: www.meldingmagic.com

 
INGREDIENTS:

Meat Loaf:

• 6 ounces garlic-flavored croutons
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon dried thyme
• 1/2 onion, chopped fine
• 2 carrots, peeled and grated
• 3 cloves garlic, minced
• 1/2 red bell pepper, diced small
• 2 pounds lean ground beef
• 1 teaspoon kosher salt
• 1 large egg

Glaze:

• 1/2 cup catsup
• 1 teaspoon ground cumin
• Dash Worcestershire sauce
• Dash hot pepper sauce
• 1 Tablespoon honey

DIRECTIONS:

1. Heat oven to 350° F.
2. In a food processor bowl, combine croutons, black pepper, cayenne pepper, chili powder and
    thyme. Pulse until the mixture is of a fine texture. Place ground beef in large bowl. Add
    grated carrots, minced garlic, red bell pepper, bread crumb mixture, salt and egg. Combine
    well.
3. Spray a 10-inch loaf pan with cooking spray. Pack the meat mixture into loaf pan to mold the
    shape of the meatloaf. Turn the meatloaf out of the pan and onto a foil-lined baking sheet.
4. Combine the catsup, cumin, Worcestershire sauce, hot pepper sauce and honey. After the
    meat loaf has been cooking for about 10 minutes, spread the glaze over the top.
5. Bake at 350° F. for 45 to 60 minutes (total cooking time).

Yield: 6 servings