Mexicali meat loaf
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Corn husks; Optional |
| 1 | pounds | Lean ground beef |
| 1 | cup | Bread crumbs |
| ¼ | cup | Chili sauce |
| ¼ | cup | Fresh cilantro; chopped |
| 2 | larges | Egg |
| 1 | medium | Onion; sliced |
| 2 | Red peppers; roasted and halved | |
| 4 | Jalapeno peppers | |
| 2 | cups | Corn; frozen |
| 2 | cups | Black beans; drained and rinsed |
Directions
1. Prepare corn husks according to package directions. Preheat oven to 350° F. Line a 9 x 5 inch loaf pan with corn husks.
2. In a large bowl, combine beef, bread crumbs, chili sauce, cilantro and eggs. Mix well. Spray a medium nonstick skillet with vegetable cooking spray. Add onion; cook, stirring, over medium heat until golden, about 10 minutes.
3. On a sheet of waxed paper, shape beef mixture into a 7 x 4 inch rectangle. Press red peppers on top. Spoon onion over red peppers. Arrange jalapeno peppers down center.
4. Starting with a long side, roll up meat loaf jelly-roll style. Place, seam side down, in prepared pan. Fold corn husks over meat loaf. Bake until cooked through, about 1 hour. Transfer pan to a wire rack; let stand for 10 minutes.
5. Meanwhile, in a small saucepan over medium heat, cook corn and beans for 5 minutes. Spoon corn mixture onto a serving platter. Place meat loaf in center. Fold back corn husks. Serve immediately.
Calories: 439 (30% from fat), Fat: 15g, Protien: 26g, Carbohydrate: 52g, Cholesterol: 88mg, Sodium: 181mg, Fiber: 10g. Recipe by Healthy Meals in Minutes
Posted to TNT Recipes Digest by "Lisa Whittington" <esordliw@...> on Feb 16, 1998