Note to Self:

Monday, March 26, 2012

Spicy Cheddar Meatloaf Recipe


I am far from being a vegetarian but some days--most days--I eat far less meat than grains and vegetables...but comfort foods like this literally make my mouth water. Now I don't expect you to make 50 lbs / 22.6 kg of the stuff (pictured above) but I hope you try the below recipe. It is simple to make, really delicious, and the leftovers are even better the second day. The recipe below calls for turkey and pork but those pictured above were made with pork and beef. You can interchange your meats or just use one. Delicious.

Spicy Turkey and Pork Meatloaf with Cheddar
Yield: 6 servings
3 tablespoons vegetable oil
1 small onion, diced
1 rib celery, diced
1/2 green bell pepper, diced
1 clove garlic, minced
3 jalapeño peppers, seeded and minced
1-1/2 pound ground turkey
1-1/2 pound ground pork
1 bunch parsley, washed and minced
2 tablespoons chili powder
2 teaspoons cayenne pepper
1-1/2 teaspoons kosher salt
1 teaspoon black pepper
1 tablespoon oregano
1 tablespoon basil
2 large eggs
1/2 cup ketchup
1 tablespoon hot sauce
1 cup shredded cheddar
1/2 cup breadcrumbs

Heat the oil in a heavy skillet then add the onion, celery and bell pepper. Sauté until translucent but not browned. Add the garlic and jalapeño and sauté a minute longer. Remove the vegetables, spread them on a clean plate and place them in a refrigerator for 15 minutes. Transfer the cooked and cooled vegetables to a bowl along with the turkey, pork, chili powder, parsley, cayenne pepper, salt, black pepper, oregano, basil, eggs, ketchup and hot pepper sauce. Mix thoroughly then add the cheddar and breadcrumbs and mix again until combined. Pack the meatloaf into a lightly oiled loaf pan, cover it with aluminum foil, and bake it at 350F for about 1/2 hour. Remove the foil and continue to bake it until it reaches an internal temperature of 160F. Allow it to cool 10 minutes before slicing.

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