Sunday, October 26, 2008

Mexican Again

I am not sure why, but it seems a lot of our meals lately are slightly Mexican in theme. First, there was the Tamale Casserole, last night it was the Chili Mac, and tonight, it's Mexican Meatloaf. Stay tuned next week when I make Tortilla Casserole by the way.

Maybe it's the spicy food that appeals to me in this cold fall weather. Maybe it's that it seems you get a lot more bang for your buck with Mexican food. All I know is that it's extremely tasty!

My husband being a huge meat eater, I wanted to make something that would appeal to him but was also healthy. This meatloaf is healthy, as long as you don't eat the whole loaf of course. Portion control folks! This whole loaf makes 8 slices of meatloaf.

Call me a weirdo, but I always like to mix my meatloaf. Something about squishing all the ingredients together is fun. If this grosses you out, wear gloves.

I wasn't sure if we were going to run errands tonight before dinner, so I prepared this meatloaf ahead of time. I combined all the ingredients and put them in my loaf pan and then stuck it all in the fridge. I took it out of the fridge about 30 minutes to rest before putting it in the oven.

Serve this meatloaf with mashed potatoes like I did, or you can get really creative and have Spanish rice. To go along with the healthy recipe, we also had green beans and a salad. You have to remember to eat those vegetables!

Maybe after a few weeks, my obsession with cooking Mexican food will pass. After all, there are only so many things you can make before you get tired of them. Although I do love a good plate of nachos.....Mmmmmmmm.

Mexican Meatloaf
from: Weight Watchers

1.5 pound lean ground beef (7% fat)
1 cup rolled oats
1 medium onion, finely chopped
1/2 teaspoon garlic powder
4 ounces canned green chiles, mild, diced
1 egg
1 tablespoon chili powder
2 teaspoons cumin
8 ounces canned tomato sauce

1. Preheat oven to 375 degrees. Coat a loaf pan with cooking spray.

2. Combine all ingredients, except half of the tomato sauce, together in a large mixing bowl. Set remaining sauce aside. Spoon meatloaf mixture into prepared pan and smooth top.

3. Bake for 60 minutes. Spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.
Dang it, why did the meatloaf have to fall apart before I could get a good picture of it?