Tuesday, July 8, 2014

Simple South-of-the-Border Meatloaf

Time for a Quickie. A few basic ingredients...some with a bit of a kick(!), a little time in the oven (while you're at it, throw in some small red potatoes and baby carrots to really make it a quickie), add a fresh green side salad and there you have it. Dinner Plan-it Quickie!

Simple South-of-the-Border Meatloaf

  • 1 1/2 pounds ground beef
  • 3/4 pound ground pork
  • 3 slices bread, torn into pieces (gluten-free bread to make this GF) - leave the crusts on!
  • 2 eggs
  • 1 can Ro-Tel tomatoes and chiles
  • 1 t freshly ground black pepper
  • 1 1/2 T Jane's Crazy Salt
  • Heinz Jalapeno Ketchup - my new addiction! (or regular Heinz if you can't take the heat)

  • 1 1/2 pounds small red potatoes, cut in half
  • 1 pound baby carrots

Preheat the oven to 425 degrees.

Combine all ingredients well (except ketchup), but lightly - you don't want a compacted, dense meatloaf, do you?

Divide mixture in half and make two loaves out of the mixture. Spray a roasting pan with Pam or line it with parchment paper. Arrange the meatloves in the pan with enough space between them to allow the heat to circulate. Drizzle the jalapeno ketchup on top - I like LOTS(!), scatter the potatoes and carrots around them and pop the pan into the oven for about an hour to an hour and a half.

Stir and baste the veggies a couple of times with the pan juices to keep them moist. If you need to, add a little water.

When the meatloaves are cooked through and the veggies are slightly browned, remove the pan from the oven. Set one meatloaf in the center of a platter, surround with the veggies, let them sit for 10 minutes before slicing and serve. Refrigerate leftovers.

I love cold meatloaf sandwiches, don't you?

Don't need 2 meatloaves at once? Freeze one for easy dinners during the week...that's exactly what I do.

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