Not sure if this is the best name for the recipe, but it's essentially a southwestern flavored meatloaf. Meatloaf is a frequent item on our dinner menu - each time with a different twist. I usually make it in muffin tins. The meatloaf cooks quicker and it makes for easier leftovers for lunch. It's easy to come up with variations based on the flavor of the week (or what we have in the fridge). You can swap veggies, sauces, and side dishes. The flavor for this week is southwest, served with roasted Yukon gold potatoes, and guacamole on the side. Enjoy!
1 lb. ground sirloin
1 red pepper
1/2 an onion (any color)
2 stalks of celery
1/2 a jalapeno
1/2 cup breadcrumbs
1/2 cup salsa + 1/2 cup salsa
1 egg, beaten with a splash of milk
Preheat oven to 425 degrees. Put ground beef in a large mixing bowl and break up.
Cut onion, pepper, celery and jalapeno into about 2 inch pieces.
Put vegetables into a food processor and pulse until they are in small pieces.
Add veggies to the meat in the bowl.
Add bread crumbs, 1/2 cup salsa, and egg to the bowl.
Mix until well combined.
Either put into greased muffin tins or use a 1/4 cup measuring cup and scoop into patties on a greased baking sheet. Top each muffin with a spoonful of salsa. Bake for 20 minutes, until meat is cooked thoroughly.
Southwest Roasted Potatoes
Yukon gold potatoes (as much as you need), cut in quarters.
1-2 garlic cloves
Toss the potatoes in olive oil and spices. Place on a baking sheet. Bake alongside the meatloaf, checking after 15 minutes to make sure they don't burn.
Prep time - about 10 minutes
Cook time - 20-25 minutes
2 bowls, chopping board and knife, food processor, muffin tin/baking sheet, second baking sheet, spatula and spoons.