Serve this tonight with a side of sautéed
hominy and warm tortillas. Slice tomorrow and tuck into sandwich
buns with a dollop of salsa, guacamole or sour cream.
Santa Fe
Meatloaf
- 2 pounds lean ground pork
1 teaspoon vegetable oil
2 medium onion, finely chopped
1 jalapeno chile, seeded and minced *
4 tablespoons minced dried tomatoes
1 tablespoon chili powder
1 teaspoon ground cumin
1 1/2 teaspoon salt
1 teaspoon thyme
1/2 teaspoon cayenne
1/2 cup finely chopped parsley
1/2 cup dried bread crumbs
1/2 cup milk
- In large nonstick skillet
heat oil over medium-high heat. Saute onions and garlic until
soft, about 10 minutes; cool slightly and transfer to large bowl.
- Add all remaining ingredients
and mix thoroughly. Place mixture in a 9x 4 1/2 x 2 1/2-inch
loaf pan and bake in a 350 degree F. oven for 1 1/2 hours, until
a meat thermometer inserted reads 160 degrees F.
- Remove from oven and allow
to rest 10 minutes before removing from pan. Slice to serve warm,
or wrap well and refrigerate for sandwiches.
Serves 8.
*Wear rubber gloves when
handling hot chile.
Nutrition Facts
Calories 300 calories
Protein 25 grams
Fat 17 grams
Sodium 600 milligrams
Cholesterol 70 milligrams
Saturated Fat 6 grams
Carbohydrates 10 grams
Recipe provided courtesy
of Pork, The Other White Meat.
