Cuisine
Course
Diet
Complexity
Era
Authors
Book
Preparation info
Difficulty
Easy
Makes
4–6
Servings
Appears in
Weeknight Gluten Free
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 - Ground dried chipotle chile,
1 teaspoon - Kosher salt,
1 teaspoon - Freshly ground black pepper
- Gluten-free tortilla chips,
3½ oz 105 g
Method
- 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.
- 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.
Loading
Loading
Loading