Daddy’s Favorite Mexican Meatloaf

     My father, God bless his soul, loved meatloaf.  He was a truck driver for over 30 years, he hailed from an era when men gathered in diners and truck stops, to shoot the shit, and eat some oh so tasty, but not so healthy, grub! He loved his meatloaf “samiches” if your from Jersey City, you get that!   Sadly, he was a widow at 52.  He lived to be 76.  So it was my pleasure being able to cook for my Dad, even though he was totally independent and worked after retirement, through chemotherapy at the age of 73.  He had lung cancer, but you would never know this man was sick.  For close to three years he received chemotherapy once a week.  The man was a medical marvel to those who saw his strength and stamina, not surprising for a Veteran Navy man! He will always be my hero!  Through the years I made many meals for him, aside from my glazed cherry ham, and my usual Sunday gravy, and numerous favorites,  if I said,”Daddy what would you like me to make you? the kids and I are coming for dinner.”  It was always meatloaf!  While he loved my Italian stuffed meatloaf with Asiago and mozzarella cheese, I was getting bored with that quite honestly.  So one day I decided to throw caution to the wind and make a Mexican inspired meatloaf.  I knew this might be a hard sell for my dad who was a meatloaf purist, and had a hard time getting use to the idea of a stuffed meatloaf, but I knew he wouldn’t be able to resist it if he smelled it and I served with some “mashies” so he can pour his ketchup on them.  Yes my Dad adored his mashed potatoes with ketchup.  Then again, he adored ketchup!

My Mexican inspired meatloaf starts with organic grass-fed beef and a meatloaf mix, with pork, veal and beef.  Now I have been getting my beef, pork, and poultry for about 10 years from the PA Dutch Market in Kingston, NJ.  I know what your thinking it’s expensive and yes it is a little bit more pricy, but so worth it. I also use grocery store meat when I am out of meat from Beiler’s at the PA Dutch Market,  but it pains me to do this.  Organic grass-fed meats are not only exponentially better, taste wise, trust me there is a huge difference, but free-roam, or free range, as it is commonly referred to, cows and chickens that are raised in this way, are able to roam free for most of the day, and graze in non pesticide treated pastures, free from harmful chemicals that  are ultimately passed on to anyone who consumes them.  A good argument for veganism, but I personally need a little meat!  So what are the effects of consuming non-organic grocery store meats and poultry you ask?  Well, for one, antibiotics that are injected into the animal for bulking up meat supply or to stimulate egg production in hens, have been studied, and shown to change the molecular structure of healthy cells in humans.  This should alarm you greatly, since changes such as these are associated with certain cancers, diseases such as asthma, thyroid conditions, and even infertility issues.  The use of antibiotics in animals for the same reasons as hormones, have the potential to pose health risks that could lead to harmful bacteria strains resistant to treatment, thus creating a “super strain” if you will, to which no medication will be able to combat. This information is not meant to scare, but merely inform you.

I serve my family grocery store meats and poultry from time to time, and we dine out on food that is not organic, so its all about balance, and you do what you can to limit exposure and consumption.  I for one, eat red meat once a week, chicken probably 3 times a week, and veggies only 3 days a week.  It works for me, but it’s not in stone.  The better informed we are about the food we eat and serve our family the better our bodies will be as a result.  It’s a matter of personal choice yes, and I know it gets expensive to feed a family nourishing meals, let alone factor in the cost of organic vs. non-organic, so if you find yourself unable to make that work into your family food budget, you don’t have to feel guilty, as long as you are preparing healthy and nutritious food for your family and are including your children in the process whenever possible, you are providing the sustenance, love, and quality time that are forming healthy habits around family and food, and truly that is what it is all about! La Famiglia!

Sinfull

Susan xoxo

 

Daddy's Favorite Mexican Meatloaf

  • Servings: 5-6
  • Difficulty: easy
  • Print

A spicy twist on an American classic comfort food!

Credit: CrazySexySavor.com/ Susan Maurath

Ingredients

  • 1 1/2 lbs. meatloaf mix
  • 1/2 lb. of ground beef
  • one small can of sliced black olives
  • 1/2 onion
  • 1 carrot
  • 1/4 cup of sour cream
  • fresh or store-bought bread crumbs about 1/4- 1/2 cup to bind (I use little as possible)
  • 1/2 cup of homemade or store-bought salsa
  • 1/2 pkg. of taco seasoning
  • 1 1/2 tsp. of Chipotle Chili seasoning
  • 6 oz. of cheddar cheese, or Mexican blend shredded cheese
  • 4 oz can of chopped green chilis or I sometimes use sliced jalapenos
  • salt and pepper to taste, cut salt a bit with the addition of the taco seasoning which is screaming with sodium
  • 1 egg beaten

 

Directions

  1. Preheat oven to 375 degrees.
  2. In a food processor or a Ninja chopper, combine onion and carrots to chop.  I do this so I get a paste like consistency for a more moist meatloaf.
  3. In a large mixing bowl, combine the meatloaf mix, ground beef, onion carrot mixture, sour cream, bread crumbs, taco seasoning, and spices. Combine but do not over mix or meat will be tough.
  4. I like to use a sheet pan greased with a little bit of olive oil, I free form my meatloaf because when you make it in a loaf pan it gets wet at the bottom and i make a nice sized log that cooks better and just plain looks better.  But either method works.
  5. Take half of the meat mixture and form a loaf, dimensions will vary on how wide and long you make your loaf, but you want enough meat to cover over the stuffing once placed on top. After bottom half of loaf is formed, begin by spooning salsa over the top, then layer the olives, and green chilis, ending with the shredded cheese.
  6. Cover the stuffed layer with the top of the meat reserved in the bowl.  forming the meatloaf where needed to ensure that the meatloaf will stay compact and formed for cooking
  7. Bake for one hour. Slice and serve with mashed potatoes, black beans, or a nice salad.  Enjoy!!!

 

 

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2 Comments Add yours

  1. Henry says:

    I miss Joe and yes he didn’t let
    Cancer stop him. You shouldn’t call that meatloaf. It’s too good for the name!

    Like

    1. Thank you sweetie! Miss Poppy too!

      Like

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