Mexican Meatloaf and Chipotle Potatoes |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe is from the Family Circle magazine, February 2006. There are some great recipes in this issue. This dish is excellent! My family loves it! Ingredients:
2 tablespoons oil |
1 large onion, chopped |
1 sweet red pepper, diced |
1 green pepper, diced |
3 garlic cloves, minced |
2 lbs ground chuck |
1 (14 1/2 ounce) can diced tomatoes with jalapeno peppers, drained |
1/2 cup unseasoned breadcrumbs |
1/3 cup low-fat yogurt |
1 egg |
2 teaspoons chili powder |
1 teaspoon salt |
1 teaspoon dried oregano |
1/2 teaspoon ground cumin |
2 lbs all-purpose white potatoes, cut into 1-inch pieces |
1 cup chicken broth |
1/4 teaspoon salt |
1/8 teaspoon cinnamon |
3/4 cup cheese, shredded (any flavor) |
1 -2 canned chipotle chile in adobo, chopped, plus |
1 teaspoon adobo sauce |
Directions:
1. Preheat oven to 375 degrees. Coat a 9x5-inch loaf pan with cooking spray.
2. In a large skillet, heat oil over medium heat. Add onion, peppers, and garlic. Cook until veggies are tender.
3. In a large bowl, combine onion mixture, ground chuck, half of the drained diced tomatoes, bread crumbs, yogurt, egg, chili powder, salt, oregano, and cumin. Spoon into the loaf pan. Spoon remaining tomatoes over the top.
4. Bake at 375 degrees for 55 minutes. Let cool for 10 minutes.
5. Place potatoes in a large pot and cover with water. Add salt(to your own taste buds). Boil on low until potatoes are tender.
6. In a small saucepan, combine broth, salt, and cinnamon. Boil.
7. Drain potatoes and return to pot. Stir in cheese, Add broth mixture, chipotle and adobo. Mash until smooth.
8. Slice meatloaf and serve with potatoes.
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