| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | St. Louis | Post2 | 2 | Servings |
INGREDIENTS
| === FOR MEATLOAF === | ||
| 1/4 | t | Medium-hot chili powder |
| 1/4 | t | Ground cinnamon |
| 1/4 | t | Ground cumin |
| 1/2 | t | Salt |
| Freshly ground pepper | ||
| 1/4 | c | Old-fashioned rolled oats |
| 2 | T | Tomato paste |
| 1 | Egg, beaten | |
| 1/2 | lb | Ground beef |
| === FOR SALSA === | ||
| 2 | Medium-ripe nectarines | |
| pitted sliced | ||
| Into pieces 1/4" wide, 1" | ||
| long | ||
| 1 | T | Minced jalapeno chili |
| 1/2 | t | Grated fresh ginger |
| 1 1/2 | t | Granulated sugar |
| 2 | t | Vinegar |
| 2 | t | Vegetable oil |
INSTRUCTIONS
To prepare meat loaf: Preheat oven to 350 degrees. Combine chili powder, cinnamon, cumin, salt and pepper to taste in bowl. Stir well. Add oats, tomato paste, egg and ground beef. Gently mix by hand to blend in spices. Spoon beef mixture into greased 7- by 3-inch loaf pan; smooth surface. Bake for 40 minutes, until juices run clear and top of meat loaf is well browned. Meanwhile, prepare salsa: In small bowl combine nectarines, jalapeno and ginger. Stir together sugar and vinegar in cup until sugar dissolves. Stir in oil. Pour over nectarine combination Let stand 10 minutes for flavors to blend. To serve, divide meat loaf between 2 plates. Serve salsa on the side. Yield: 2 servings. Here, then, are the golden rules of meat loaf preparation: When you make meat loaf, don't handle the meat too much. It will only toughen. Use some spices. Most old-fashioned meat loaves aren't well seasoned. Today's leaner beef is improved by the addition of cumin, cinnamon and/or allspice. Don't overcook meat loaf. Remove it from the oven when it starts to pull away from the sides of the pan. Let meat loaf remain in the pan for 10 minutes so the juices soak back into the meat. Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Bev Bennett Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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