Tex Mex Meat Loaf January 8, 2010
Posted by Teresa in : Dinner, Lunch , add a commentTex-Mex Meat Loaf
Preheat oven to 375°F. Add more chili powder if you like! The nice part is, you don’t have to brown the ground beef!
Ingredients Supplies/Equipment
1 1/2 lb (680 g) ground beef* standard loaf pan
3 slices bread
1 egg
10 oz can diced tomatoes (300 mL)
1 small onion, chopped
1/4 tsp black pepper
1 tsp chili powder
Ingredients (topping)
1/3 cup chili sauce (Louisiana hot sauce, whatever)
1/4 cup cheddar cheese, grated
Tear bread into small pieces. Combine main ingredients in a bowl. Spread into an ungreased loaf pan. Bake 1 hour in 375°F oven; drain excess drippings. Spoon chili sauce over cooked loaf, sprinkle with cheese, and bake an additional 15 minutes. The bread is awesome!
*You could use “Veggie Ground Round” instead of ground beef, although I haven’t tried it that way yet.
Super Yummy Chili! December 3, 2009
Posted by Teresa in : Dinner, Lunch , 1 comment so farI made this yesterday and it was the best chili I think I’ve ever made! Complex flavour spectrum…. 
(I picked that up on Food Network.) Throw it all into a nice big pot, medium heat, and start adding everything:
Ingredients:
- 1 large can crushed tomatoes
-1 pkg Veggie Ground Round (the best stuff – no browning required!)
- 1 can mixed beans (would also be good with an additional can of kidney beans), drained, rinsed and drained again
- 1/4 bottle of beer (no more or it gets too runny)
Then comes the flavour!! Add some (anywhere from 1/4 – 1 teaspoon) of the following ingredients, depending on your tastes:
- chili powder
- sea salt
- cayenne pepper (and I think I put some fresh ground black pepper in too)
- garlic, chopped fine
- paprika
- chili sauce – Frank’s Red Hot or Louisiana hot sauce (not too much!)
- Tobasco sauce
- Worchestershire sauce
- a dollop of molasses (yes, for real!)
- maple syrup (don’t gasp!), about 1 Tbsp
- about 6 melting chocolates, the ones that are button shaped, about 1 inch across (stir well to melt)
The sweetness counteracts the spicy and makes all the tastebuds on your tongue come alive! Taste often to make sure you haven’t gone too far in any direction, sweet or spicy… you might need more spicy after adding the sweet stuff! Enjoy the best chili that ever took you 10 minutes to make!
When I make this again, I think I’ll start with some onions, and might also add some jalapenos or other hot peppers, if I’ve got ‘em. And it’s always better to let it simmer, but you can also make it super fast!
