Mexican Meat Loaf
Source of Recipe
News Paper Clipping
List of Ingredients
16 ounces yellow hominy, drained
3/4 cup shredded monterey jack cheese
1/2 cup shredded cheddar cheese
1/2 teaspoon dried oregano, crumbled
1 tablespoon unsalted butter
1 cup finely chopped onion
2 green jalapenos w/ seeds, minced
1 clove garlic, minced
1/2 teaspoon comino
1 1/2 pounds ground beef
1/2 cup fried tortilla chips, crumbled
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 egg, Lightly beaten
3/4 cup milk
Recipe
1. Preheat the oven to 350°F.
2. Chop one half the drained hominy to a very fine consistency.
3. Combine the chopped hominy, remaining whole hominy, Monterey Jack cheese, cheddar cheese, and 1/4 teaspoon dried oregano in a medium bowl, mix well, and set aside.
4. In a large skillet melt the butter over medium high heat. Add the onion, jalapeno, garlic, comino and the remaining 1/4 teaspoon dried oregano, and cook covered about 5 minutes until the onion is translucent. Transfer the onion mixture to a bowl and add the meat, tortilla chips, salt, pepper, egg, and milk and mix well.
5. On a sheet of wax paper pat this mixture into a large rectangular patty about 13 inches X 8 inches. Spread the hominy mixture evenly on top of the meat patty. roll the meat up like a jelly roll using the wax paper to help in the rolling. Seal the ends and place, seam-side down, in an ungreased loaf pan.
6. Bake 45 minutes to an hour, pour off the juices, and let stand 5 to 10 minutes before removing from the pan.
7. Slice and serve with your favorite picante sauce.
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