Authenitic Mexican Flavor
Cinco De Mayo is a great day to crank out the spicy Mexican meatloaf recipe using a product called Herdez's Salsa Ranchera for an authentic south of the border flavor.
Typically, on Long Island, unless you go to a local Bodega, or Hispanic Supermarket such as Compare Foods (which is fantastic and I would highly recommend going there), you will find the same available brands everywhere; Goya (which I like), Ortega, Taco Bell, and other run of the mill products. Given the opportunity, I opted for a more authentic looking product from a brand called Herdez for a recipe for spicy Mexican Meatloaf. Make no mistake, this product is HOT and spicy! It was a deeply rich product filled with jalepeno, tomato, vinegar and spices I used this as the topping for my meatloaf (in lieu of ketchup or BBQ sauce) to seal in the juices and give a tang and a bang. If you cannot find Herdez's Salsa Ranchera, a good substitute would be 1 chipotle in Adobo sauce (you can buy this separately in small cans, but be careful because they are screaming hot!) and increasing the salsa to 1 cup.
Spicy Mexican Meatloaf with Cheese Topping
- 1/4 cup chopped red bell pepper
- 1/2 up chopped yellow onion
- 1 large clove of garlic, minced
- 1 finely diced jalepeno pepper
- 1 tbs. Canola Oil
- 1/2 tsp. ground cumin
- 1tbs. Taco seasoning, I prefer Taco Bell
- 1 beaten large egg
- 1 cup of shredded zuccini
- the kernals from one ear of corn or 1 small can of Green Giant Niblets, drained
- 1/4 cup chopped fresh cilantro
- 1/2 cup shredded Mexican blend Cheese
- Hot Sauce to taste
- 1 1/2 lb Meatloaf Mix (equal parts ground beef, pork and veal)
For the Topping
- 3 Tbs. Herdez Salsa Ranchera
- 3/4 Cup your favaorite jarred Salsa
- 1 cup Shredded Mexican Cheese , I prefer Sargento Artisan Authentic Mexican Blend
Preheat oven to 450 degrees
Heat a small skillet on medium high heat, adding Canola Oil to pan
Saute red bell pepper, garlic, onion and jalepeno until just tender. Add Salt, pepper, cumin and taco seasoning. Saute 1 more minute. Set aside to cool
In large bowl, place meatloaf mix, egg, shredded zuccini, cilantro, hot sauce 1/2 cup shredded cheese and cooled vegetable mixture. Blend together all ingredients with wooden spoon or clean hands until are incorporated, being careful to not handle for too long or meatloaf might end up tough
On a sheet pan lined with parchment paper, form a football shaped loaf with the blended meat and vegetable mixture
In a separate bowl, mix together the meatloaf topping using the Herdez Salsa Ranchera and regular salsa. Spread evenly around entire meatloaf
Top with remaining shredded cheese
Bake on the middle rack of your oven for 40 minutes or until internal temperature reaches 155 degrees, tenting the top with aluminum foil if cheese becomes too brown. Remove from oven. Allow to rest for 10 minutes.
Serve with Yellow rice, Margarita's and some cold brewed limey beer like Miller Chill! (Please Drink Responsibly!!)
Listen to Some Jimmy Buffet Below:
If you like this article, please check out these and DO comment. I love that!
Interview with Steven Raichlen kicks off my BBQ Series
Green Way, Waldbaum's all natural store brand is worth a try
Comments