Kristine Kidd

Individual Green Chile Meatloaves

Preparation info

  • Difficulty

    Easy

  • Makes

    4–6

    Servings

Appears in

Weeknight Gluten Free

Weeknight Gluten Free

By Kristine Kidd

Published 2013

Most meatloaves use bread to hold the mixture together. Here, I replace the usual binder with crushed tortilla chips, which make the loaves very tender and contribute to the southwest-style flavors.

Ingredients

  • Olive oil
  • Ground beef (preferably 85% lean), 1½ lb (750 g)
  • Large eggs, 2
  • Diced green chiles, 1 can (4 oz/125 g)
  • Diced canned fire-roasted tomatoes, ½ cup (4 oz/125 g)
  • Yellow onion, ½ cup (2 oz/60 g) diced
  • Ground dried chipotle chile, 1 teaspoon
  • Kosher salt, 1 teaspoon
  • Freshly ground black pepper
  • Gluten-free tortilla chips, 3½ oz (about 105 g) (I like Food Should Taste Good multigrain chips)

Method

  1. Preheat the oven to 450°F (230°C). Oil a rimmed baking sheet. In a large bowl, combine the ground beef, eggs, green chiles, tomatoes with their juices, onion, chipotle chile, salt, and several grinds of black pepper. In a food processor, grind the tortilla chips finely. Add 1 cup of the crumbs to the bowl and mix everything together thoroughly.
  2. Divide the mixture into quarters and form each into an oval ¾–1 inch (2–2.5 cm) high on the baking sheet. Bake until an instant read thermometer inserted into the center registers 155°–160°F (60°–71°C), about 25 minutes. Let the meatloaves stand for 5 minutes to firm up before serving.

© 2013 All rights reserved. Published by Weldon Owen.

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