Tuesday, October 23, 2012

Mexican Meatloaf, Cheddar Cauliflower Mash & Fresh Green Beans

Tonight I was in the mood for meatloaf for some reason (which is really odd because I am typically not a "beef" person and have been that way since early childhood).  I decided to make a revised no grain version of my recipe for Mexican Meatloaf.  The old version had bread crumbs in it as well as eggs, packaged taco seasoning, salsa, green peppers and onions and it was really good.  I pondered using almond flour or pulverized toasted coconut bread as a substitute for the bread crumbs...but decided to make a meatloaf this evening without using any bread crumb substitution to see how it would turn out (it turned out great).  I also made my own taco seasoning (the one I used in my Taco Lettuce Wraps) instead of a packaged mix -- not only does it taste better than the packaged mix, it has nothing but seasonings in it...no hidden UPOs (unidentified powdered objects)!  To go with the meatloaf, I decided to make Cheddar Cauliflower Mash in lieu of the mashed potatoes I would have served with it before as well as fresh buttered green beans.  Tonight just seemed like a good night for a comfort meal.  Below are a couple of pictures as well as the recipes for Mexican Meatloaf and Cheddar Cauliflower Mash.  Enjoy!


Mexican Meatloaf


1-1/2 pounds lean ground beef (I used ground round)
1 - 1-1/2 cups chunky salsa
1 egg
1 small Poblano pepper, diced (lightly sauteed, if desired)
1/4 - 1/2 cup onion, diced (lightly sauteed, if desired)
1 recipe of Taco Seasoning (see below)
Sharp cheddar cheese, shredded (optional)


Preheat oven to 375 degrees F.  Place ground beef in a medium bowl; add remaining ingredients and mix well with your hands.  When thoroughly mixed, shape into an oblong loaf shape with your hands.  Place into a 1 to 1-1/2 quart shallow baking dish.  Bake at 375 degrees for approximately 45 to 50 minutes or until done.  Top with shredded sharp cheddar cheese, if desired.

*Note:  If preferred, add additional onion, peppers and salsa.

Taco Seasoning (blend all ingredients in a small bowl):
    2 teaspoons chili powder
    1/4 teaspoon garlic powder
    1/4 teaspoon onion powder
    1/4 teaspoon cayenne pepper (or to taste)
    1/4 teaspoon dried oregano
    1/4 teaspoon paprika
    1 teaspoon ground cumin
    1/2 teaspoon sea salt
    1 teaspoon black pepper


Cheddar Cauliflower Mash


1 large head of cauliflower, chopped into small pieces
1 cup chicken stock
1/4 teaspoon garlic powder
1/2 teaspoon Kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/4 cup cream or half-n-half
1 cup sharp cheddar cheese, grated
2 tablespoons sour cream (or cream cheese)
2 tablespoons snipped fresh chives or grated sharp cheddar cheese, for garnish


Place cauliflower and chicken stock in a medium sized saucepan.  Cover and bring to a simmer of medium-high heat and cook until completely tender (about 10-15 minutes).  Cook all the chicken stock out of the cauliflower.  Add garlic powder, salt and pepper, to taste; stir in cream and puree with an immersion blender until completely smooth (or use a food processor).  Stir in the cheese and mix well until melted and well blended.  Stir in sour cream (or cream cheese) and taste to adjust seasoning.  Serve garnished with optional snipped fresh chives or grated sharp cheddar cheese.  Makes about 3 generous servings.


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