Friday, December 05, 2008

Una Receta

First, I assure you all that we survived our chilly yesterday. The high temp. for the day was 13 degrees, and the over night low was below zero. But our furnace was fixed by 5:30, so these pioneer women are no worse for the wear.

Now, per one person's request after my rambling Thanksgiving post, I will share a recipe.

This is actually a crock pot recipe, but I've made it in the oven as well. I'll list my substitutions as well (you didn't think I could stick to the real recipe, did you?!?).

Mexican Meatloaf

"Here's a moist meat loaf with loads of flavor. The toppings, while not essential, lend a festive air to this comfort food classic. I like to serve this with mounds of steaming hot mashed potatoes or a seasoned rice."

1/4 cup long grain white rice brown rice
1 c. boiling water
2 lbs. lean ground beef 1/2 ground venison
2 onions, finely chopped
2 eggs, beaten
1 c. tomato salsa of any variety
1 c. shredded Monterrey Jack cheese or whatever you have on hand
1 tsp. chili powder
1 tsp. dried oregano leaves
1 tsp. ground cumin
1 tsp. salt
1/2 tsp. black pepper
salsa, optional
sour cream, optional
finely chopped red or green onion, optional

1. Soak rice in boiling water for 30 minutes. Drain and discard liquid. Set aside. When I use brown rice, I cook it completely on the stove before tossing it in.

2. Fold a 2-foot piece of foil in half lengthwise. Place on bottom and up sides of slow cooker stoneware. Or grab a loaf pan if you're using the regular oven.

3. In a large bowl, combine rice with remaining ingredients and mix well. Shape into a loaf and place in middle of foil strip on bottom of slow cooker stoneware. Cover and cook on low for 8-10 hours or on High for 4-5 hours, until juices run clear when meat loaf is pierced with a fork. Lift out loaf using foil strip and transfer to a warm platter. If you're using the oven, cook at 350 degrees for about 1 1/2 hours. Serve with salsa, etc. if desired.

serves 6-8

****when I make this to freeze, I usually find that a tripled recipe ends up making four nice sized loaves. Also, if you are trying to use up ground venison, this is a perfect recipe. The intense tex-mex flavors mask any gamey taste!****



Sara said...

Mmmm...yum. I was going to ask for this recipe too so I was so delighted to see you had it posted. Thanks. My family will enjoy.

Erin said...

we'll have to try that. I've been thinking of making meatloaf. Yum.

rob said...

Thanks Becca! I asked Rob if he liked meatloaf and he said "my mom's". I said that you had a "Mexican" meatloaf and listed some of the ingredients and he said that sounded good. He is always up for a new recipe. So I think we will give it a try:)

Love, Katie