Skip to main content

Tex-mex Meatloaf


Another quarantine recipe! I am still teaching remotely, performing remotely- and it makes sense to share my table remotely with you as well. I hope it brings you joy as it does me. It's a lovely thing for me to do each week- showcase a recipe that I have been tweaking for a while and consider finally ready to share with you. Generally, my recipes go through what we call growing pains; they might get as many a a dozen edits before I think they are publishable. This particular recipe has been kicking around for a few years and I finally think I got my ratios right.

Tex-mex meatloaf with mashed potatoes and roasted broccoli. A wonderful twist on comfort food with ingredients you probably already have on hand. If you are like me, I am trying my best to avoid those last minute dashes to the grocery store and am "shopping" out of my pantry.

Hope you enjoy!


Ingredients: 
3/4 cup beef broth
2 teaspoons taco seasoning
Large garlic clove
1/2 cup panko bread crumbs
10 ounces ground beef
1/2 pound broccoli, cut into florets
1 large russet potato
1 large egg
2 teaspoons all-purpose flour
butter
salt and pepper, to taste
olive oil
pinch cayenne

Method:
Preheat the oven to 450 degrees F. Peel the potatoes, then cut into 1 inch cubes. Place them in cold salted water in a medium sauce pan and bring to a boil; reduce to a simmer and cover, cooking until tender, about 10 minutes. Reserve 1/4 cup cooking water, drain the potatoes and return them to the saucepan.

Meanwhile, toss the broccoli with salt, pepper and olive oil and spread onto a rimmed baking sheet in and even layer. Set aside to make meatloaf.

In a large bowl, combine the beef, panko, the egg, 1/2 teaspoon salt,  pepper and cayenne to taste. Divide the mixture into two equal portions and shape into ovals. Place onto the same sheet as the broccoli. Bake in the oven for about 12 minutes, until the broccoli is tender and the meatloaf is golden-brown and reaches and internal temp of 165 F.

As this bakes, mince the garlic clove and heat a tablespoon of oil in a small saucepan over medium heat. Add the garlic, taco seasoning, and flour and cook stirring until fragrant, about a minute. Whisk in in beef broth and bring to a boil, reduce and simmer for 5-7 minutes until thick.

Return the saucepan with the potatoes with medium heat. Add reserved potato cooking liquid and 2 tablespoons of butter; mash with a potato masher till smooth. Season with salt and pepper. Serve with meatloaf, broccoli and tex-mex gravy. Enjoy!

Comments

Popular posts from this blog

Raspberry Pomegranate Jam

Tis the season to be making homemade gifts! Pomegranates are in season and their juice is a festive deep ruby red color. I knew I had to make them into a jam to give away. Straight pomegranate flavor is a little tart for me; I added raspberries for the texture of their seeds and their sweetness. This is a very simple recipe to make and will yield 6 to 7 8 ounces jars of jam or 12 to 14 4 ounce jars, if you like to give away sample sizes during the holidays. Enjoy! Ingredients: 3 1/2 cups pomegranate juice 1 cup mashed raspberries 7 cups sugar 1 tablespoon butter 1 1/75 ounce package Sure Jell Method: Sterilize your jars and lids. Set aside. In a heavy bottomed large stock pot, add the pomegranate juice, raspberries and butter. Mix well. Add in the sugar. Bring to a full rolling boil then stir in the Sure Jell. Allow to boil hard for 1 minutes. Remove from the heat and skim off any foam. Ladle into the sterile jars, twist on the lids and pr

Peek-a-boo Squares

My grandma, Mimi, taught me this recipe. I used to make this with her and my mother as a child. It is my very favorite dessert. It is incredibly easy to make, and even easier to eat. My favorite part of making this as a child was dusting every bar generously with snowy white powdered sugar.  My favorite version of this dessert uses canned blueberry pie filling; I vastly prefer Libby brand over the store brand. You can make blueberry pie filling from scratch with sugar, cornstarch, bleberries, etc. but using the canned stuff is easy in a pinch and is much for nostalgic for me. Plus, I don’t notice a vast improvement over my homemade blueberry pie filling and the Libby brand; it just takes me longer to put this dessert together.  I have been known to whip up a pan of these Friday night and have them disappear by Saturday afternoon. Be warned, these things are addictive! Ingredients: 3 cups of all-purpose flour 2 cups of granulated sugar 4 eggs 2 sticks of

Copycat Star Crunch

I really love Little Debbie snacks but I very rarely have them. I don’t like eating things that are full of unpronounceable ingredients and preservatives. Plus, I greatly prefer to make things myself. My favorites have to be Oatmeal Creme Pies and Star Crunch. I am still looking for a perfect Oatmeal Creme Pie copycat recipe, but this recipe for Star Crunch is absolutely perfect. These cookies are a fantastic combination of caramel, chocolate, and crunchy crisped rice cereal. They keep in a sealed container for a week, or in the fridge for a month. Next time you crave  Little Debbie Star Crunch, try your hand at making your own! Ingredients: Recipe Credit: Adapted from Stella Parks 1/2 cup water 1 cup sugar 1/4 teaspoon salt 1 1/4 cup heavy cream 1 tablespoon vanilla paste 3 ounces of milk chocolate chips (use a chocolate for baking; some versions of “eating” chocolate contain too much fat. When your combine this chocolate and the caramel together, the