I regularly capture to capture classics and set a twist on it to suit our taste preferences. In our dwelling we are spacious followers of Mexican delicacies and I somewhow figured out pointers on how to meld those flavors into a meatloaf….consolation food at its most interesting! —JennT1981
1 1/2 kilos
ground red meat
shining onion, grated
cloves garlic, grated
dried Mexican oregano
frozen corn, thawed
colby jack cheese, shredded
fresh parsley, chopped
onion, finely minced
clove garlic, minced
carve buttermilk bread, diced
green chiles, chopped
1 1/2 cups
salt, to taste
- Preheat oven to 375 degrees F. In a shining bowl mix all substances for meatloaf and using your hands, mix till evenly distributed. Effect into a evenly greased loaf pan and bake about forty five-50 minutes.
- Within the length in-between location pumpkin seeds, cilantro and parsley into a food processor and pulse into a paste.
- In a medium sauce pan heat oil over medium heat and add onion and garlic. Let cook dinner about one minute, then add bread and cook dinner one other 2 to 3 minutes, till evenly toasted.
- Subsequent add green chiles and cook dinner a minute extra. At final add broth and herb pumpkin seed paste and blend thoroughly.
- Bring to a boil, reduce heat to a simmer and let cook dinner 3 to 5 minutes. Add cream and season with salt to taste.
- Let meatloaf relaxation a minute while before cutting. Support green chile herb pepita cream sauce over slices of meatloaf.