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Monday, January 18, 2010

Family Style: Jalapeno Meatloaf

Many meatloaf recipes can end up dry and not very appetizing. Also there are many meatloaf recipes that call for milk or use fresh breadcrumbs from white or wheat bread - both of which are made with milk. Always on the lookout for dairy-free entrees with a zing, I experimented one night by converting Rotel’s Jalapeno Meatballs into meatloaf. The original recipe used cracker crumbs for which I substitute breadcrumbs made from day old Italian Batard or Sourdough.

Ingredients (makes 2-4 x 8 loaves)
  • 2 lbs Ground Chuck
  • 1 can (10 oz) Rotel Diced Tomatoes and Green Chiles
  • 2 cups fresh Italian Batard or Sourdough Breadcrumbs
  • 1/2 cup Onion, finely chopped
  • 1/4 cup Jalapeno Peppers, seeded and chopped
  • 1 Tbsp Garlic Powder
  • 1/2 tsp Sea Salt
  • 1/2 tsp freshly ground Black Pepper
  • 1/2 cup Westbrae Fruit-Sweetened Catsup
  1. Preheat oven to 400 degrees.
  2. In large mixing bowl, combine all ingredients but the catsup.
  3. Divide into 2 balls.
  4. Place in 9x13 baker and shape into 2 loaves.
  5. Brush loaves with catsup.
  6. Bake 15 minutes at 400 degrees.
  7. Rotate loaves and bake another 15 minutes.
  8. Cover loaves and bake for another 15 to 30 minutes or until done. Test with meat thermometer to ensure meat has reached an internal temperature of at least 140 degrees.

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