Tuesday, February 19, 2013

meatloaf with green chile

it feels so good to be back!  i have been away from blogging for 4 weeks.  first, my hard drive exploded and i was without a computer for a week, then i got really sick.  it actually turned into pneumonia and i have been bedridden for three weeks.  what a nightmare.

in any case, i am feeling a bit better and have been dying to cook.  happily this is meatloaf week at food network...the perfect "comfort food feast" item to get me back in the kitchen.  my recipe mimics the one my mom has made my entire life, but i added roasted green chiles for a bit of heat.  delicious.

this recipe makes a huge meatloaf...enough for a big family dinner and lots of sandwiches for the next few days.  i still get pretty tired, so a dish with leftovers works really well this week.  normally, i would serve this with garlic smashed potatoes, but i decided to go with roasted sweet potato fries and a large green salad.  sound good?

meatloaf with green chile
(serves 6 with plenty of leftovers for sandwiches)

1/4 cup extra virgin olive oil, plus additional for greasing pan
1 medium white onion, chopped
4 cloves garlic, minced
8 oz diced green chile (if from frozen, defrost and drain excess liquid.)
1/4 cup italian parsley, minced 8 oz tomato sauce, divided
2 eggs, beaten
1 1/2 cups dried whole wheat bread crumbs (homemade or store bought)
sea salt
freshly ground black pepper
2 lbs ground beef
1 1/2 lbs ground pork

preheat oven to 375 degrees. using olive oil, grease a baking dish or rimmed baking sheet. set aside. in a medium saute pan, heat the 1/4 cup olive oil until it just begins to shimmer. add onion, garlic and green chile and large pinch each salt and pepper. saute for 4 minutes. set aside and allow to cool.

in a large mixing bowl add the parsley, 4 oz tomato sauce, eggs, bread crumbs and large pinch each salt and pepper. add cooled onion, garlic chile mixture and combine. add ground beef and pork. gently, using your hands, mix meat into other ingredients until just combined. do not overmix. form into a loaf shape and add to prepared baking dish. spread remaining 4 oz. tomato sauce over meatloaf.

bake in preheated oven for 1 1/2 hours. the interior temperature should be at 165 degrees so check with an oven thermometer. continue cooking if necessary until meatloaf reaches proper temperature.

do you have a favorite meatloaf recipe you would like featured? feel free to post or link in the comments section of this post.

it is meatloaf week at food network's "comfort food feast". check out the other delicious sounding recipes from my blogger friends:

Jeanette's Healthy Living: Balsamic-Glazed Roasted Vegetable Meatloaf
The Cultural Dish: Classic Meatloaf
Red or Green?: Meatloaf With Green Chile
Napa Farmhouse 1885: My Mom's Meatloaf (Connie's)
And Love It Too: Not Your Momma's Meatloaf
Made By Michelle: Turkey Meatloaf
The Heritage Cook: Succulent Gluten-Free Meatloaf, The Ultimate Comfort Food
Feed Me Phoebe: Smoky Meatloaf With Three Paprikas
Virtually Homemade: Bacon Wrapped Meatloaf With a Spicy Sweet Ketchup Glaze (Gluten-Free) Devour: Pick Your Meat (Loaf): Beef, Pork or Turkey
Dishin & Dishes: The Ultimate Southwest Meatloaf
FN Dish: For the Love of Meatloaf

my best,
diane
red or green
napa farmhouse 1885

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1 comment:

  1. Yummy looking meatloaf! I love your food blog & just bookmarked it for the future explore. Will try with your recipe soon!

    ReplyDelete