South of the Border Micro Meatloaf |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Ingredients:
Directions:
1. Ingredients:
2. cup (250 mL) finely chopped poblano or green bell pepper
3. medium onion (1/2 cup/125 mL finely chopped)
4. cup (125 mL) very finely crushed authentic restaurant-style tortilla chips (about 1 1/2 cups/375 mL whole chips)
5. cup (250 mL) ketchup
6. tbsp (30 mL) Chipotle Rub
7. /2
8. lbs (700 g) 85% lean ground beef
9. /2
10. cups (375 mL) shredded sharp cheddar cheese, divided
11. Chopped fresh cilantro (optional)
12. Directions:
13. 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. 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.
14. 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 145F (63C). 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 160F (71C) in the center.
15. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired.
16. Yield: 6 servings
17. 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
|
|