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Taco Meatloaf Patties with Mexican Mac & Cheese

February 14, 2009 By Kate 8 Comments

We love Mexican foods of all kinds in our home. My kids always request spicy (or “fiecy, depending on who’s asking) foods. However, as the controller of the kitchen, I sometimes get bored with the stand-bys of tacos, burritos, enchiladas, etc. So this is a fun dish to mix things up a little bit. Everything can be made ahead of time and just warmed in the oven or microwave before eating.

Taco Meatloaf Patties with Mexican Mac & Cheese
For the Taco Meatloaf Patties:

  • 1 1/2 lb. ground beef
  • 1 c. quick oats or breadcrumbs
  • 1 T. cumin
  • 3 t. chili powder
  • 2 t. garlic powder
  • 2 t. salt
  • 1/4 c. salsa
  • 1 egg
  • 1 c. shredded cheddar cheese

1. In a large bowl, combine ground beef, oats or breadcrumbs, seasonings, salsa and egg. Mix well with hinds until thoroughly combined.

2. Heat a large skillet over medium-high heat. Divide mixture into 6 to 8 uniformly-sized oval patties. Place in hot skillet and cook 3-4 minutes, until browned. Flip patties, cook another 3 minutes. Then, reduce heat to low, cover skillet and continue cooking until meat is fully cooked.

3. Once patties are fully cooked, sprinkle cheese on top. Replace skillet cover just until cheese is melted.

For Mexican Mac & Cheese

  • 1 lb. macaroni, fully cooked and drained
  • 1/4 c. butter or margarine
  • 1/4 c. flour
  • 2 c. milk
  • 2 c. shredded or cubed sharp cheddar
  • Salt, to taste
  • 1/3 – 1/2 c. salsa

1. Melt butter or margarine in a saucepan over medium heat. Whisk in flour and cook for 2-3 minutes. Whisk in milk, bring to a boil and simmer until thickened, stirring frequently.

2. Remove from heat. Add cheese and stir until completely melted. Season to taste with salt. Stir in salsa and noodles.

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Pizza-Stuffed Meatloaf

January 14, 2009 By Kate 19 Comments

Tonight I was at a loss as to what to make for dinner. I had 10 pounds of ground beef and turkey in front of me, waiting to be prepped for the freezer. But I just couldn’t decide which option to go with for dinner. My menu plan and time schedule was a little off because I had just got back from a 3 1/2 hour dentist appointment.

Then, I remembered that I had some leftover pizza sauce and shredded mozzarella in the fridge from our pizza fondue dinner over the weekend. That started the gears turning and I decided to get creative. This is what I came up with. And let me just tell, it was absolutely working for our family tonight!

Pizza-Stuffed Meatloaf

  • 1 1/2 lbs. ground meat (beef, turkey, or a combination of the two)
  • 1 1/2 c. quick oats or breadcrumbs
  • 1 egg
  • 1 c. pizza sauce
  • 2 t. each salt, Italian seasoning and garlic powder
  • 2 t. Extra-virgin olive oil
  • 1/2 green pepper, diced
  • 1/2 onion, diced
  • 1/2 lb. mushrooms, sliced
  • 12 – 15 slices pepperoni
  • 1 c. shredded mozzarella cheese

1. Combine the ground meat, oats or breadcrumbs, egg, pizza sauce and seasonings.
2. In a small skillet, heat the olive oil over medium heat. Add the green pepper, onion and mushrooms. Cook until mushrooms are brown, about 5 minutes.
3. Press half of the meatloaf into the bottom of a loaf pan.4. Spread the cooked veggies on top of that. (If you don’t like this combination of veggies, you can use any of your other favorite pizza toppings.)5. Layer the pepperoni on top of the veggies.6. Add 1/2 c. mozzarella on top of the pepperoni.7. Press the remaining 1/2 of the meatloaf mixture into the pan.8. Sprinkle with the remaining mozzarella cheese. Cover with aluminum foil. (At this point, you can put the meatloaf in the refrigerator until an hour before dinner or just bake and eat.)9. Bake, covered, at 350 degrees for 1 hour, or until meat is fully cooked.10. Let meatloaf rest at least 5 minutes before cutting.
Head over to Rocks In My Dryer for more Works For Me Wednesday.

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