Tex-Mex Meatloaf Recipe

A new twist on an American favorite, this meatloaf combines both spices and herbs. Serve with Tomato Salsa, chili sauce, or any of your favorite condiments.

Credit: ©iStockphoto.com/draganadutina

Yield: 8 servings

Preparation time: 20 minutes

Cooking time: 1-1/4 to 1-1/2 hours

Spice meter: Moderately spiced

4 slices white bread

1/2 cup scalded milk

1 pound ground beef

1/2 pound ground veal

1/2 pound lean ground pork

2 eggs

1 medium onion, chopped

2 plum tomatoes, peeled, seeded and diced

3 plump cloves garlic, minced

1/2 cup chopped fresh parsley

2 to 2-1/2 tablespoons chili powder

2 teaspoons ground cumin

1-1/4 teaspoons salt, or to taste

1 teaspoon dried oregano

1/2 to 1 teaspoon cayenne, or to taste

1/2 teaspoon freshly ground black pepper

1/2 teaspoon ground allspice (optional)

1. Preheat the oven to 350 degrees F. Place the bread in a medium bowl. Pour the scalded milk over the bread and let the bread soak in the milk until it absorbs all the liquid.

2. In a large bowl, combine the bread with any remaining liquid with all the remaining ingredients. Using your hands, gently mix the ingredients together evenly. Take care not overwork the meat.

3. Put the mixture in a 9-x-5-inch loaf pan, mounding it slightly on top. Bake until the meat is cooked through and firm to the touch, about 1-1/4 to 1-1/2 hours.

   An instant-read thermometer inserted into the center of the meatloaf should read 160 degrees. Carefully pour off any obvious excess fat. Let the meatloaf stand on a rack for 10 to 15 minutes before slicing.

To scald milk, heat it in a saucepan over medium-low to medium heat until it nearly comes to a boil. No skin should form on the top.

Instead of making a meatloaf, make meatballs by shaping the mixture into balls that are approximately 1-1/2 inches in diameter. To cook: Preheat the oven to 400 degrees. Put the meatballs on a baking sheet sprayed with nonstick cooking spray and bake until cooked through, about 15 minutes.

Per serving: Calories 277 (From Fat 129); Fat 14g (Saturated 5g); Cholesterol 129mg; Sodium 551mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 24g.