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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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From Cocina De La Familia . A heck of a lot more interesting than the standard meatloaf. Only meatloaf I actually enjoy a lot. I usually make a double recipe and freeze into smaller disposible aluminum loaf pans. Ingredients:
1 tablespoon safflower oil or 1 tablespoon canola oil |
1 medium white onion, finely chopped |
1/2 red bell pepper, seeded and finely chopped |
2 garlic cloves, minced |
2 lbs ground beef |
1/2 lb ground pork |
1 bunch spinach, washed and chopped |
1 medium carrot, grated |
1 cup black beans (home cooked or canned, and drained) |
1 tomato, chopped |
1 small zucchini, coarsely grated |
1/2 cup oatmeal, dry (depending upon wetness from vegetables, can add 1/4 cup more when mixing) |
2 eggs |
1/2 cup half-and-half |
1 chipotle chile in adobo, minced (or 1 tbsp bottled chipotle sauce) |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 teaspoon dried oregano (preferably mexican or strong greek oregano) or 1/2 tablespoon fresh oregano, minced (preferably mexican or strong greek oregano) |
Directions:
1. Preheat over to 350°F.
2. Warm oil in a medium skillet over medium- low heat.
3. Saute onion, bell pepper, and garlic in skillet until softened, about 5 minutes.
4. Mix sauted vegetables and all other ingredients in a large bowl.
5. Pack mixture into 9 by 5 loaf pan, or several smaller loaf pans if you prefer.
6. Bake until meatloaf is cooked through, approximately 1 hour.
7. Remove from over and pour off any fat.
8. Let rest for 10 minutes, then slice and serve. Taco sauce makes a good accompaniment.
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