First and foremost, a big big apology for not having meatloaf photos in this post. Ash and I made meatloaf for our family Hanukkah party, and the camera wasn’t working at the time, so we cooked without snapping pics. Then we ate it up so fast we didn’t get a chance later. But let me tell you, this is delicious and easy to make and when I make it again, I will definitely add some pictures. And hopefully Dakota’s picture here, holding her Hannukkah dog toy, will make up for it for now.
Here’s what you need:
1 white onion, finely diced or chopped in food processor
1 bell pepper, finely diced or chopped in food processor
4 cloves garlic, minced or chopped in food processor
1 jalapeno, finely diced or chopped in food processor
1 teaspoon cumin
1 teaspoon salt
1 teaspoon pepper
1 teaspoon chile powder
1.5 pounds extra lean ground beef (we did 96/4) (you could also do ground turkey)
1 cup refried beans (from a can)
2 egg whites (or one whole egg)
1/2 cup bread crumbs
1 cup canned red enchilada sauce
1/2 cup sour cream (we did lowfat)
2 tablespoons honey or agave
1 chipotle chile with some adobo sauce (from a can) (this is optional – it adds some smokiness and a little kick)
Here’s what you do:
1. Preheat your oven to 350 degrees.
2. Chop up all your veggies by hand or in a food processor (onion, bell pepper, garlic, and jalapeno). Mix the veggies together with your spices (cumin, salt, pepper and chile powder) in a large bowl.
3. Add the meat, beans, eggs and bread crumbs to the bowl with the veggies and spices. Stir until fully combined.
4. In a separate bowl, whisk together the enchilada sauce, sour cream, honey and chile plus adobo sauce.
5. Press the meat into a greased loaf pan. Pour the enchilada sauce mixture over the top.
6. Bake for about 50-60 minutes until the meat is cooked and has pulled from the sides and shrunk down a bit.