Рецепт Texmex Meatloaf

by Christine Lamb

Meatloaf with

mashed potatoes has often been called “the all American meal.” Many casual and

or diner have meatloaf on the menu. Like a lot of classic American food, the

true story of how it came to be will never be known for sure.

One theory is

it's just a larger, loaf shaped meatball. The Italian immigrants that populated

the Northeastern states would take their traditional meatball recipes, and to

save the time of rolling each individual meatball, they simply formed it into

the shape of a loaf of Italian bread, topped it with tomato sauce, and baked

it.

Some believe

the modern meatloaf was really born during the Depression of the 1930s. To

stretch the small amounts of meat people had, it was ground and mixed with

stale breadcrumbs. Sometimes these loaves actually contained more

"loaf" than meat. Many attribute meatloaf becoming such a classic

American "comfort food" to the fact that these Depression era cooks

were able to make something so tasty and filling, during such difficult times.

Meatloaf is a

versatile dish. Use leftover meatloaf to make sandwiches the next day.

Texmex

Meatloaf

Copyrighted

2014, Christine’s Pantry. All rights reserved.

Ingredients:

• 1 pound
• ground beef
• 1/2 cup
• onions, chopped
• 1/2 cup bread
• crumbs
• 1 egg, beaten
• 1 (4oz.) can
• chopped green chilies
• 1 cup beef
• broth
• 1 cup
• shredded cheddar cheese, reserve 1/2 cup
• salt and
• pepper, to taste
• 1 teaspoon
• garlic powder
• 1/2 teaspoon
• cumin
• 1 teaspoon
• paprika
• chives,

garnish

Directions:

Preheat oven

to 375 degrees.

Place all

ingredients in bowl, except 1/2 cup shredded cheddar cheese, mix well, using

your clean hands. Place on 13x9 baking dish. Shape into loaf.

Bake

uncovered about 1 hour or until meat thermometer inserted in center reads 160.

Drain any liquid before slicing. Sprinkle with cheese and chives. Enjoy!