By TERRI WINDOVER, Connect Columnist
Where’s the beef? It’s in Mexico, that’s where. Or at least that’s where my taste buds and imagination are at the moment. I am totally annoyed with the lack of snow right now.
I am an avid sledder and our family races on the SSRA circuit, so it has been a constant game of watching the weather channel combined with strategic rides on what little snow there is out there.
I just dropped a bundle on upgrades to my new skidoo (not a word all you crazy Cat fans) and pray daily to Mother Nature and Ullr the Viking snow god to please, please, please dump two feet of the glorious powder on top of our heads. Not just for me, but for all the winter worshipers out there. Let’s face it though, with the mild forecast continuing, it’s looking like an unlikely event.
So instead, I cook up a storm in my kitchen whilst muttering a thousand curses under my breath and eyeing up my quad. Maybe I should just bite the bullet and take that girl out for a rip instead. I’ve been working my way through a list of exotic places via my cooking and after a couple of epic margaritas Mexico jumped to the top of the list.
Ooh speaking of Viking gods… If you haven’t had a chance to take in the series on the History Channel Vikings do yourself the favour. The lead character Ragnar Lothbrok is one of the coolest guys I’ve ever seen. That show makes me want to run around in a fur bra and loincloth and chop off peoples heads with one swipe. Ha! Let’s face it, so do the dumb posts on social media at times. Must just be me. Although, I still think I’d rock that outfit.
Back to the meatloaf though. This is one versatile recipe. If you want a sweet/savoury taste you can use a peach salsa or pretty much any flavour. Take out the jalapenos to make it more kid friendly (unless the little ones have ticked you off today).
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- 1 pound extra lean ground beef
- 1 pound chorizo sausage, ground
- 1 red bell pepper, diced
- 1⁄2 medium white onion, minced
- 1 (7-ounce) can diced green chillies or jalapenos
- 2 cloves garlic, minced
- 1 teaspoon garlic powder
- 1⁄2 tablespoon onion powder
- 1⁄2 tablespoon paprika
- 1 teaspoon chili powder
- 1⁄2 teaspoon black pepper
- 1 cup almond flour (or quinoa flour or whole wheat)
- 1 large egg
- 1⁄4 cup roughly chopped fresh cilantro, plus extra for garnish (optional)
- 2 cups salsa of choice, divided
- Preheat the oven to 350°F. Spray a 9-by 5-inch loaf pan.
- In a large bowl, combine all the ingredients except for the salsa.
- Press the mixture firmly into the prepared loaf pan. Pour 1 cup of the salsa on top of the meatloaf.
- Bake for one hour 15 minutes, until the meat is completely cooked through in the middle.
- Remove the meatloaf from the oven and let set for 20 minutes.
- Top with the remaining one cup of salsa, and garnish with extra cilantro.