Santa Fe Meatloaf
Serve this meat loaf tonight with a side of sautéed hominy and warm tortillas. Slice any leftovers tomorrow and tuck into sandwich buns with a dollop of salsa, guacamole or sour cream.
2 pounds lean ground pork
1 teaspoon vegetable oil
2 medium onion, finely chopped
1 jalapeño 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. Sauté 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°F (175°C) oven for 1 1/2 hours, until a meat thermometer inserted reads 160°F (70°C).
- Remove from oven and allow to rest 10 minutes before removing from pan. Slice to serve warm, or wrap well and refrigerate for sandwiches.
Makes 8 servings.
*Wear rubber gloves when handling hot chile.
Nutritional Information Per Serving (1/8 of recipe): Calories 300 calories Protein 25 grams Fat 17 grams Sodium 600 milligrams Cholesterol 70 milligrams Saturated Fat 6 grams Carbohydrates 10 grams.
Recipe and photograph provided courtesy of Pork, Be Inspired®.