Yield: 4 servings
You don’t have to go south of the border to enjoy the distinctive flavors in these little meat loaves. But you can imagine yourself there as you feast on this fare, maybe with a cool glass of cucumber-mint water to go along with it.
Ingredients =>
For the sauce:
½ cup tomato paste
½ cup water Tablespoons finely diced red bell pepper
2 teaspoons cilantro, chopped
1/4 teaspoon chili powder
2 pinches sea salt
black pepper to taste
For the loaves:
1 Tablespoon olive oil
½ cup finely chopped onion
½ Tablespoon grated garlic
2 eggs, beaten
2 pounds lean ground beef
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon chili powder
½ teaspoon sea salt
¼ teaspoon black pepper – or more to taste 2 carrots, grated
1 bell pepper, cut into very fine dice
¼ cup chopped cilantro
Directions
Preheat oven to 375°F.
Over medium-low heat, combine ingredients for the sauce in a small sauce pan and simmer, stirring occasionally, for about 5-10 minutes. The consistency should be fairly dense, almost like ketchup. If the sauce reduces too much, add water 2 tablespoons at a time and whisk, until the desired texture is reached.
Meanwhile, using a medium skillet, heat the olive oil and sauté the onions over low to medium heat until they are translucent and slightly brown at the edges. Add the grated garlic, stirring for about a minute.
Place the ground beef into a large mixing bowl and add the beaten eggs, carrots, bell pepper, cilantro, and spices. Combine well.
Line 2 mini loaf pans with parchment paper and divide the meatloaf mixture between the 2 pans, pressing it in firmly. The meat will shrink a little bit during cooking, so it’s fine if the mixture is slightly above the top of the pans.
Spread about 1/4 cup of the sauce evenly over the top of each loaf. The remaining sauce can be saved for dipping.
Bake uncovered loaves for 40-50 minutes, or to an internal temperature of 160°F.
The End
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