Thursday, August 23, 2012

Mexican Meatloaf Supreme

Meatloaf. A staple in any good paleo kitchen. Ground beef and vegetables, quick and easy, and not too hard on the budget (organic or not, ground beef is one of the cheapest sources of good protein). I usually get 90-95% lean, but lots of people who want more fat go for 85% or even 80%. The more fat, the cheaper it is. You'll be adding fat to this in the form of delicious bacon, so lean beef is appropriate here.

So. Meatloaf.

This isn't your grandma's meatloaf with breadcrumbs and shit like that. This is Mexican Meatloaf Supreme. Prepare to light your tastebuds on fire (or not).

Ingredients:
1lb ground beef, however lean you want it
2-4 strips of bacon, depending how much you like bacon. I used 4.
1 serrano pepper
2-4 jalapeno peppers*
1-2 Anaheim or Numex peppers (I don't really know the difference)
1/3 C chopped onion
8oz canned tomatoes or 1 fresh tomato
4oz (~113g) Mexican style (queso?) cheese. I used "Casero," and I don't know what the hell that is, but it tasted good.
1 tsp salt



Directions:
1. Roast the peppers in an oven (or over a fire if you're a badass like that). If you don't know how to do this, refer to this post, or just google it because if you're intelligent enough to eat paleo, you can probably figure out how to roast a pepper.

 
2. Chop the bacon up into small pieces. I cut each strip in half lengthwise and then chopped them into like ~1cm pieces.  

3. Remove skin and seeds from peppers (if you didn't do this already), then chop them into small pieces as well. Also chop the tomato if you're using a fresh one. 

4. Mix beef, tomato, onion, salt, peppers, and bacon together in a large mixing bowl.

5. Put some of the beef mixture into a loaf pan - enough to coat the bottom, probably about 2cm thick.

6. Cut up the cheese into pieces that you can assemble into a log-shape. Arrange them in the middle of the loaf pan.

7. Pile the rest of the beef mixture around the cheese so that it's completely covered.

8. Bake at 350F (175C) for about 50-55 minutes.

Note: This will have lots of grease on it from the bacon and the beef, so I won't judge you if you drain some of it off. If you're a talented mofo like I am, you can do this by holding the loaf in the pan with a big spatula while tipping the pan to drain the grease.

*If you're one of those WEIRD people like my sister who doesn't like jalapenos, just substitute them with a pepper of your choice that has similar heat content. 

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