December 23, 2015

December 23, 2015

December 23, 2015

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Verglos Mexican Meatloaf

December 23, 2015

 

Ingredients
2 pounds ground chuck

1 pound ground pork
1 1/2 cups italian bread crumbs
1 cup finely chopped bell pepper
1 cup finely chopped onion
3 tablespoons Worcestershire sauce
1 cup canned sweet corn

1 can Rotel (mild or orginal)
2 tablespoons chopped fresh parsley, plus more for garnish

1 1/2 teaspoons salt

1 1/2 teaspoon cajun seasoning

1 1/2 teaspoons ground black pepper
3 large eggs, lightly beaten
One 6-ounce can tomato paste
6 ounces hunts orginal bbq sauce
2 tablespoons firmly packed brown sugar
1 tablespoon fresh lemon juice

 

 

Directions
Preheat the oven to 350 degrees F. Line a rimmed baking sheet with aluminum foil. Spray the foil with nonstick cooking spray.

In a large bowl, combine the chuck, pork, bread crumbs, bell pepper, onions, Worcestershire sauce, 2 tablespoons of the Dijon mustard, the parsley, 1 teaspoon cajun seasoning, 1 teaspoon each of the salt and pepper, the eggs, corn  and half the can of tomato paste, and mix together until just combined.

Place the white bread on the bottom of a baking sheet and place the beef mixture on top. Shape the mixture into a 12-inch loaf.

In a small bowl, combine the brown sugar and lemon juice with the remaining tomato paste and bbq sauce, Dijon mustard and salt and pepper. Spread the mixture over the meatloaf and tent with aluminum foil. Bake until a meat thermometer registers 165 degrees F, about 50 minutes. Remove the foil during the last 10 minutes of cooking.

Let the meatloaf stand for 10 minutes before slicing. Garnish with fresh parsley if desired

 

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