Archive | May, 2011

Red Chili Enchilada Meat Loaf

11 May

I saw this magazine at Costco last year, BH&G’s Ultimate Mexican.  I browsed through it but did not buy it.  When I was recently at Costco I was looking at the magazines and saw where BH&G re-released the magazine.  I did not hesitate to buy it this time.  There are some great recipes and wonderful tips, I even learned a few things.  Now I know what kind of cheese I used when I made the stuffed poblanos while vacationing in Mexico!  Anyways I wanted a quick meal and I was looking for something with beef.  My family loves meatloaf and this dish fit the bill.  I doubled the recipe so they would have leftovers.  This was really good served with mashed potatoes

Adapted from Better Homes and Garden Ultimate Mexican

Makes 6 servings

Red Chili Enchilada Meat Loaf

  • 1 egg, lightly beaten
  • 1/2 cup finely chopped onion
  • 1/4 cup salsa
  • 2 tablespoons chili powder
  • 3 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 lb ground beef
  • 1 8.5 oz package corn muffin mix
  • 4 oz shredded sharp cheddar cheese
  • salsa, optional

Preheat oven to 350F.  In  large mixing bowl combine the egg, onion, 1/4 cup salsa, chili powder, garlic and salt.  Add in the meat and mix well. 

Line a 9×9 baking pan with foil.  Shape mixture to fit the pan.

Prepare the corn muffin mix according to package directions.  Spread the batter over the top of the meat.  Bake for 50 minutes.  Remove from oven.

Top the meat loaf with the cheese.  Cover loosely and let stand about 10 minutes until cheese is melted.

If desired serve with additional salsa.