Recipe: Spicy Sonoran Meatloaf

SPICY SONORAN MEATLOAF

1 lb ground beef
3/4 cup whole wheat bread crumbs
2 eggs
1/2 cup mesquite meal
1/2 cup diced onion
1/2 cup diced bell peppers
1/4 cup tomato sauce
1/2 tsp minced garlic
1 Tbsp sweet basil
1 Tbsp Worcestershire sauce
2 Chiltepin peppers, crushed (optional)
Additional tomato sauce or ketchup (for topping)

Preheat oven to 350 degrees F.

In a large bowl place meat, bread crumbs, eggs, and mesquite meal and mix together. Add remaining ingredients and mix together.

On a piece of plastic wrap form meat mixture into a log shape about 3-inches in diameter and 8 to 10 inches long. Wrap meat tightly in the plastic wrap. Tear off a piece of aluminum foil and wrap the meat again tightly and place into oven on a casserole dish or baking pan.

Cook for 45 minutes or until pressure on meatloaf feels firm.

To remove from foil and plastic wrap carefully open one end of aluminum and drain of juices. Slide meatloaf out of foil wrap. Cut plastic wrap open on one end and slid meatloaf out onto your casserole or baking pan.

Pour tomato sauce or ketchup over top of meatloaf and return to the oven for 10 more minutes then serve.

Source: Zashin