Friday, October 9, 2009

South of the Border Meat Loaf (PC)

1 cup (250 mL) finely chopped poblano or green bell pepper

1 medium onion (1/2 cup/125 mL finely chopped)

1/2 cup (125 mL) very finely crushed authentic restaurant-style tortilla chips (about 1 1/2 cups/375 mL whole chips)

1 cup (250 mL) ketchup

2 tbsp (30 mL) Chipotle Rub

1 1/2 lbs (700 g) 85% lean ground beef

1 egg

1 1/2 cups (375 mL) shredded sharp cheddar cheese, divided

Chopped fresh cilantro (optional)

1. Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1/2 cup (125 mL) crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix 'N Scraper(R). In Stainless (6-qt./6-L) Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup (175 mL) of the ketchup mixture, beef, egg and 1 cup (250 mL) of the cheese; mix well.

2. Place meat mixture in Deep Covered Baker; form into an 8 1/2 x 4 1/2-in. (22 x 12-cm) loaf. Microwave, covered, on HIGH 14-17 minutes or until Digital Pocket Thermometer inserted in center of meat loaf registers 145°F (63°C). Remove baker from microwave. With Chef's Silicone Basting Brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160°F (71°C) in the center.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.

Yield: 6 servings

Nutrients per serving: Calories 460 g, Total Fat 29 g, Saturated Fat 13 g, Cholesterol 135 mg, Carbohydrate 21 g, Protein 29 g, Sodium 1050 mg, Fiber 1 g

Cook's Tip: For best results, choose authentic restaurant-style tortilla chips, found in the ethnic section of the supermarket.

Meatloaf can be baked, uncovered, in a 400°F (200°C) oven for 65-70 minutes. Brush with sauce 15 minutes before end of bake time.

If desired, 2-3 tbsp (30-45 mL) chopped, canned chipotle peppers can be substituted for the Chipotle Rub.

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