Southern Cookin' Makes You Good Lookin'

Random Rantings about Food and Such

Nacho Papa’s Meatloaf

on 02/15/2012

Today is better than Valentine’s Day.  Today is Bear’s (my Dad’s) birthday!  Twenty-nine years ago today,…he was saying he was 29-years-old.  I passed Bear up in age so long ago, it ain’t even funny.  But anyone who knows him would agree that, no matter what the numbers add up to chronologically, at heart he’s 29!

If you’ve never had the opportunity to know Bear, you have  missed out.  He is a kick in the pants.  Sometimes literally but, hey, sometimes a person just needs a swift kick to the posterior.  He is a hoot.  If you’ve been around my brothers, you would know that the nuts didn’t fall far from the tree.  Bear is the reason my blood is part salsa.  In fact, salsa really describes him well.  Yeah, that’s it.  If Bear were a food, he’d be salsa.  Spicy.  Colorful.  A party.  Never quite sure what your’e gonna get because he’s such a myriad of flavors.

Saw the neatest thing at the store yesterday and BING!  Recipe warp ahead!  Rotel has come out with a spiced-up tomato sauce.  Comes in Original and Mild but why would you want Mild?  For lunch today, i made a Mexican version of meatloaf in honor of Bear.  Which is a little weird because we all know that the idea of the word “loaf” associated with Bear is ludicrous.  The man’s a machine.  But i digress.   In all honesty, the critics and i agree that i left out something that would have made it better.  It needs a touch of sweetness, so in the recipe i’m listing an ingredient that i haven’t actually tried but am sure it needs.

Rotel Tomato Sauce

Happy Birthday to the best Bear and Father anyone could ever have!!!  You have lightened our world just like we’ve lightened your wallet throughout the years.  ;0)  LOVE YOU!!!

Nacho Papa’s Meatloaf

1 1/2 lbs. ground meat

1 cup breadcrumbs (or cornbread, corn chips, etc.)

1 tsp. chili powder

1–8 oz can of Rotel tomato paste, Original or Mild

1 green onion, sliced thin

2–3 chili peppers, diced

2 Tbs. brown sugar or 1 Tbs. molasses

Mix ingredients together until well incorporated.  Place into a foil-lined loaf pan and bake at 350 degrees for 50 minutes.

Top with 1 1/2 cups (or 1 store-bought can) of enchilada sauce.  Bake for 10 minutes with foil opened.  

Sprinkle with 1/2 cup of shredded cheese and crumbled corn chips.  Bake 5 minutes.

Homemade Enchilada Sauce

1/4 cup vegetable oil

2 Tbs. self-rising flour

1/4 cup chili powder

8 oz. tomato sauce (i used Rotel’s brand in this as well)

1 1/2 cups water

1/4 tsp each of cumin, garlic powder, and onion powder

Heat oil in a skillet on medium-high heat.  Stir in flour and chili powder.  Reduce heat to medium and cook until lightly browned, stirring constantly.

Gradually add tomato sauce, water, and spices until smooth.  Cook on medium for ten minutes.

Not flattering for some of us (okay, me!) but typical when you have crazy people

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