Mexican Meatloaf

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We cook Mexican today... Enjot :-)

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Mexican Meatloaf

by Kathy Burns-Millyard

This is one my kids love. My measurements are flexible, and
for the most part they depend upon how many people you're
cooking for. I have three horses disguised as teenagers in
my home, so I tend to make a lot of everything ;)

--> 2-3 lbs ground beef/hamburger
--> 1 med-large onion, chopped coarsely
--> 1 can chopped green chilis (1-2 fresh chilis chopped
coarsely works too)
--> 1/4-1/2 bag of spicy pork rinds (Spicy, not BBQ
flavored), crushed
Note: If you have regular pork rinds on hand, you can use
those instead and add cayenne pepper to the mix.
--> 1-2 eggs

Optional: Tomato sauce or salsa.

1. Mix everything together. If you're using tomato or salsa,
you can mix this in too; mix in half and spread the rest on
top; or spread it all across the top.

2. Put the mixture into a standard cake pan (about 9x11)

3. Shape into a rectangular loaf, leaving a width open
around all 4 sides. About one to two fingers width should be
fine, this gives the juices a place to go and helps speed
cooking.

4. Put into oven at 350 degrees for 1 1/2 - 2 hours.

Enjoy!

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Last modified: February 24, 2004

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Send mail Here with questions or comments about this web site. Copyright © 2002-2004 Small-World Ezine Last modified: February 24, 2004

Send mail Here with questions or comments about this web site.
Copyright © 2002-2004 Small-World Ezine
Last modified: February 24, 2004