Mexiloaf

Since I had the Mexican Catsup I decided with inspiration over at Tasty Eats, to make a meatloaf with Mexican flavours. I wanted a different texture, more grainy and I wanted much more chili heat. I got both and overall this a a good meatloaf but with some improvements for next round.

Mexiloaf-4 Mexiload-3

Turkey Layer

  • 1 lb Ground Turkey
  • 1 C Onion, chopped
  • 1/2 C Roasted Green Chili, chopped
  • 1/4 C Jalapeno, chopped
  • 1/4 C Cilantro, chopped
  • 2-3 T Garlic, chopped
  • 2-3 T Almond Meal
  • 1 Egg
  • 2 t Ancho Chili powder
  • 1 t Salt

Beef Layer

  • Same as Turkey Layer only with beef

Other

Mexiloaf-5 Mexiloaf-7
Mexiloaf-8 Mexiloaf-9
Mexiloaf-10 Mexiloaf-11

Prepare

For each layer mix all ingredients together in separate large bowls, cover with plastic wrap and  refrigerate for one hour.

With the beef layer, make four patties place an egg in the middle of each patty then roll into four meatballs keeping the egg in the middle, set aside.

With the turkey layer, form a long flat oval over wax paper; the wax paper will help with the folding. Place the meatballs down the center of the turkey layer. Lift the wax paper up on both side and use it help close the layer into a tube. Now use your hands to make sure the turkey layer seals in the meatballs. Cover the top and sides of the loaf with Mexican Catsup. Pop in a 375 degree oven for  70 minutes.

When you take the loaf out of the oven let it rest for 5 minutes before slicing.

Notes

Mexiloaf-12I liked the moist but more grainy texture of this meatloaf which departs significantly from my mom’s smooth and firm version. Its easy to achieve by subbing almond meal for breadcrumbs.

The flavours are the highlight; chili and cilantro dominate, even to the point that the garlic is eclipsed.

One research assistant commented that is might be better to use beef as the outermost layer rather than turkey since it has more fat. That is a good point but since the outermost layer is slathered in Mexican Catsup, I wonder if it would matter too much. Definitely a good reason to make it again – evidence.

For aesthetics I would change a few things. Its hard to distinguish the beef from the turkey layer, however the massive scotch egg appearance was liked by all. To remedy I’m thinking for the beef layer I would darken it up a bit by adding some pureed chipotle in adobo sauce.

 

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2 thoughts on “Mexiloaf

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