Individual Green Chile Meatloaves
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 . 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.450°F (230°C) - 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 . Let the meatloaves stand for 5 minutes to firm up before serving.155°–160°F (60°–71°C) , about25 minutes
© 2013 All rights reserved. Published by Weldon Owen.