South of the Border Microwave Meatloaf |
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Prep Time: 45 Minutes Cook Time: 25 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Ingredients:
1 cup(s) finely chopped poblano or green bell pepper |
1 medium onion, finely chopped (about 1/2 cup) |
1/2 cup(s) very finely crushed authentic restaurant-style tortilla chips |
1 cup(s) ketchup |
2 tablespoon(s) chipotle rub |
1 1/2 pound(s) 85% lean ground beef |
1 egg |
1 1/2 cup(s) shredded sharp cheddar cheese, divided |
chopped fresh cilantro (optional) |
Directions:
1. In a food processor, finely chop peppers and onion. Place chips into a large resealable plastic bag; very finely crush and measure 1/2 cup crumbs. Combine ketchup and Chipotle Rub in a small bowl; stir with a scraper. In a 6-qt. mixing bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.
2. Place meat mixture in a deep covered baking dish; form into an 8 1/2 x 4 1/2-in. loaf. Microwave, covered, on HIGH 14-17 minutes or until an instant-read thermometer inserted in center of meat loaf registers 145° F. Remove baking dish from microwave. With a basting brush, brush remaining ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160° F 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.
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