RECIPE FOR MEXICAN MEATLOAF RECIPES

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MEXICAN MEATLOAF RECIPE | MARCELA VALLADOLID | FOOD NETW…



Mexican Meatloaf Recipe | Marcela Valladolid | Food Netw… image

Provided by Marcela Valladolid

Categories     main-dish

Total Time 1 hours 25 minutes

Prep Time 30 minutes

Cook Time 55 minutes

Yield 6 to 8 servings

Number Of Ingredients 24

2 tablespoons olive oil
1/2 cup finely chopped onion
1 medium carrot, finely chopped
1 rib finely chopped celery
1 garlic clove, minced
1 pound ground beef
6 ounces soft Mexican chorizo, removed from casing and crumbled
1 poblano chile, roasted, peeled, and diced
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
2 eggs, well beaten
1/4 cup ketchup
1/4 cup sour cream or Mexican sour cream
1/2 cup dried bread crumbs
2 medium tomatoes, cored
1/4 medium white onion
2 garlic cloves, unpeeled
1 to 3 serrano chiles
1/4 cup brown sugar
1 canned chipotle chile in adobo sauce, minced
1 tablespoon yellow mustard
Kosher salt

Steps:

  • Preheat the oven to 375 degrees F.
  • In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
  • In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
  • In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
  • Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
  • Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
  • Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

MEXICAN CHORIZO MEATLOAF RECIPE | MARCELA VALLADOLID ...



Mexican Chorizo Meatloaf Recipe | Marcela Valladolid ... image

Provided by Marcela Valladolid

Categories     main-dish

Total Time 1 hours 15 minutes

Cook Time 30 minutes

Yield about 6 servings

Number Of Ingredients 26

2 tablespoons olive oil
1/2 cup finely chopped onion 
1 medium carrot, finely chopped 
1 rib celery, finely chopped 
1 clove garlic, minced 
1 pound ground beef 
6 ounces soft Mexican chorizo, removed from casing and crumbled 
Two 4-ounce cans diced roasted green chiles
3/4 teaspoon kosher salt 
1/2 teaspoon ground cumin 
1/4 teaspoon freshly ground black pepper 
1/4 teaspoon cayenne pepper 
2 large eggs, well beaten 
1/4 cup ketchup 
1/4 cup sour cream or Mexican sour cream 
1/2 cup dried breadcrumbs 
2 tablespoons chopped fresh cilantro, for garnish, optional
2 tablespoons olive oil
2 cloves garlic, minced 
1/4 medium white onion, minced 
1 cup tomato puree 
1/4 cup brown sugar 
1 tablespoon yellow mustard 
One 4-ounce can diced roasted green chiles
1 canned chipotle chile in adobo sauce, minced 
Kosher salt 

Steps:

  • For the meatloaf: Preheat the oven to 375 degrees F.
  • In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery and garlic and cook, stirring often, until the vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
  • In a large bowl, combine the sauteed vegetables, ground beef, chorizo and green chiles.
  • In a medium bowl, combine the salt, cumin, black pepper, cayenne and eggs. Add the ketchup and sour cream. Mix well with a fork, then pour it on top of the meat mixture. Sprinkle with the breadcrumbs and mix thoroughly with clean hands.
  • Put the mixture into a loaf pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
  • For the salsa-glaze: Heat the oil in a heavy skillet over medium heat. Add the garlic and onion and saute until softened, 3 to 4 minutes. Stir in the tomato puree, sugar, mustard, green chiles and chipotle chile. Bring the mixture to a simmer over medium-low heat. Cook until slightly thickened, 5 to 6 minutes. Season with salt to taste.
  • Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf, garnish with fresh cilantro if desired and serve.

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