Mexican Cajun Meat Loaf
This meat loaf has a bicultural, biculinary twist with Cajun spice, salsa and crumbled corn chips. Serve with mashed potatoes. Any leftovers are tasty the next day thinly sliced in a sandwich.
Servings: 6 to 8
Ingredients:
| Nutritional Info | |
| Per each of 8 servings: about | - |
| cal | 368 |
| pro | 26 g |
| total fat | 22 g |
| sat. fat | 7 g |
| carb | 18 g |
| fibre | 3 g |
| chol | 96 mg |
| sodium | 432 mg |
| % RDI: | - |
| calcium | 10% |
| iron | 17% |
| vit A | 34% |
| vit C | 35% |
| folate | 10% |
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1 tbsp (15 mL) vegetable oil
2 cloves garlic, minced
1 onion, diced
1 carrot, diced
1/2 cup (125 mL) diced sweet red pepper
1 tbsp (15 mL) Cajun spice
1/2 tsp (2 mL) each salt and pepper
1/2 cup (125 mL) corn kernels
1 egg
1-1/2 cups (375 mL) crushed corn chips
1/2 cup (125 mL) salsa
1 lb (500 g) lean ground beef
1 lb (500 g) lean ground pork
1/2 cup (125 mL) shredded Cheddar cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
In skillet, heat oil over medium heat; cook garlic, onion, carrot, red pepper, Cajun spice, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add corn; cook for 2 minutes. Let cool slightly.
In large bowl, beat egg; mix in corn chips, salsa and 1/4 cup (50 mL) water. Add vegetable mixture; stir to combine. Mix in beef and pork.
Transfer to foil-lined rimmed baking sheet; form into 9- x 5-inch (23 x 12 cm) loaf. Bake in 350°F (180°C) oven for 1 hour and 20 minutes. Sprinkle with cheese; bake until meat thermometer registers 170°F (75°C), about 10 minutes. Let stand for 5 minutes. Drain off fat. Sprinkle with parsley.
Additional Information
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Slow Cooker variation:
Line bottom and side of slow cooker with foil. Follow first 2 paragraphs. Place in slow cooker; shape into loaf. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours or until meat thermometer registers 170°F (75°C). Sprinkle with cheese; cook on high until cheese is melted, about 5 minutes. Let stand for 5 minutes. Drain off fat. Sprinkle with chopped parsley.
Source
Canadian Living Magazine: October 2005
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