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MEATLOAF - GROUND BEEF & PORK - Mexican Glazed Mini Meatloaf
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
| Redbook 9/2012 Mexican- glazed meatloaves Meatloaves | |
| 2 tsp | canola oil |
| 1/2 cup | diced onion |
| 2 chipotle chiles in adobo sauce, minced | |
| 3/4 lb | ground meatloaf mix |
| 1/2 lb | fresh chorizo sausage, casing removed |
| 1 cup | baked tortilla chips, finely crushed |
| 1/2 cup | chopped fresh cilantro |
| 1/2 cup | nonfat yogurt |
| 1 large | egg |
| 1/2 tsp | kosher salt |
| Glaze | |
| 1/4 cup | chili sauce |
| 2 Tbsp | adobo sauce, (from the canned chipotles) |
| 1 Tbsp | agave nectar |
| 1/4 tsp | ground cumin |
| 1/4 tsp | cinnamon |
| 1/4 tsp | dry Mustard powder |
1. Meatloaves: Heat oven to 450T. Line a baking sheet with foil.
2. Heat oil in a medium skillet over medium- high heat. Add onion and chiles and cook 4 minutes; remove from heat.
3. In a bowl, blend meatloaf mix, chorizo, tortilla chips, cilantro, yogurt, egg, and salt. Add onion mixture and lightly mix with a fork; split into 4 portions.
4. Press meatloaf mixture into four 4 1/2 x 2-inch or 5 x 2-inch mini loaf pans; bake on prepared baking sheet 15 minutes.
5. Glaze: Combine all ingredients. After loaves have baked 10 minutes, spoon glaze over loaves. Bake the remaining 5 minutes or until loaves are fully cooked (160T). Pop them out of the baking dishes to serve.
Makes 4 servings.
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