[CH] Risa's Stuffed Mexican Meatloaf

Margo Thompson (Margo.Thompson@uvm.edu)
Thu, 12 Feb 2004 09:25:25 -0500 

Where Risa adds the cheese inside the loaf (see below), you can also 
line the "well" with roasted, peeled green NM chile for even more 
chile goodness.
Margo

                          Stuffed Mexican Meatloaf

Recipe By     : adapted from nyalae, BakeryShoppe 5307
Serving Size  : 1    Preparation Time :0:00
Categories    : Bakeryshoppe                     Main
Dish
                 Meat

   Amount  Measure       Ingredient -- Preparation
Method
- --------  ------------
- --------------------------------
    1      pound         lean ground beef
    4      oz            tomato sauce -- * see note
      1/2  cup           Roasted Garlic Flavored
Breadcrumbs
    2      tbsp          rolled oats
    1      package       taco seasoning mix
    1      tbsp          chipotle pepper
      1/3  cup           green bell pepper -- chopped
    1      sm            onion -- chopped
    1      large         egg
    1      cup           cheddar cheese -- shredded
      1/2  cup           sour cream
    6      slices        cheddar cheese -- sliced

Preheat oven to 375ƒF (190ƒC). In a large bowl combine
ground beef, tomato sauce, dry bread crumbs, taco
seasoning mix, chipotle, green bell pepper, onion and
egg; mix thoroughly and set aside. In a medium bowl
combine cheddar cheese and sour cream. Place half the
meat mixture in loaf pan. Make a deep well the length
of loaf; [line the well with whole roasted peeled green chile]; place 
the cheese mixture in the well, [top with another layer of whole 
roasted peeled green chile] then
place the remaining meat mixture on top. Bake for 1
1/2 to 1 3/4 hours. Pour off the drippings. Top the
meatloaf with sliced cheddar cheese, overlapping. Let
stand for 8 to 10 minutes. Makes 8 servings.



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NOTES : Risa's notes:

* I used 4 oz of pasta sauce.

Make sure to cook this for 1 hr 15 minutes. Put the
cheese on, let it melt, and then let it stand. If you
don't let it stand for 10 minutes, you won't be able
to cut it well, the inside cheese will go all over the
place. This way it solidifies slightly. This known
from experience
-- 
Margo Thompson
Asst. Professor, Art History

Art Department
Williams Hall
University of Vermont
72 University Place
Burlington, VT  05405-0168
(802) 656-0667