Mexican Meat Loaf
While it didn't turn out very pretty, the flavor was excellent!
Another recipe from my recipe box; I have no idea where it originated.
1 1/2 lbs ground beef
1/4 cup crushed saltines, bread crumbs or oats
2 eggs, lightly beaten
1 T Worcestershire sauce
1 t Adobo seasoning (I used homemade)
8 oz pkg cream cheese, softened
4 oz can chopped green chiles
3/4 cup salsa (I used homemade)
In a large bowl, combine beef, oats, eggs, worcestershire and Adobo; mix well.
On wax paper in a 9x13 pan, press meat mixture to cover paper. Set aside.
Preheat oven to 350°.
In a small bowl, combine cream cheese and chilies; mix til smooth.
Spread cream cheese mixture over meat mixture.
Roll up, jelly roll fashion, starting at long end. Carefully remove from wax paper into a large loaf pan.
Bake 50 minutes. Drain off any accumulated grease. Top meatloaf with salsa; bake 15 more minutes.
Let stand 10 minutes before serving.
I served the meatloaf with buttermilk and garlic mashed potatoes.
Another recipe from my recipe box; I have no idea where it originated.
1 1/2 lbs ground beef
1/4 cup crushed saltines, bread crumbs or oats
2 eggs, lightly beaten
1 T Worcestershire sauce
1 t Adobo seasoning (I used homemade)
8 oz pkg cream cheese, softened
4 oz can chopped green chiles
3/4 cup salsa (I used homemade)
In a large bowl, combine beef, oats, eggs, worcestershire and Adobo; mix well.
On wax paper in a 9x13 pan, press meat mixture to cover paper. Set aside.
Preheat oven to 350°.
In a small bowl, combine cream cheese and chilies; mix til smooth.
Spread cream cheese mixture over meat mixture.
Roll up, jelly roll fashion, starting at long end. Carefully remove from wax paper into a large loaf pan.
Bake 50 minutes. Drain off any accumulated grease. Top meatloaf with salsa; bake 15 more minutes.
Let stand 10 minutes before serving.
I served the meatloaf with buttermilk and garlic mashed potatoes.
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