CHICOPEE, Mass. (Mass Appeal) - Finding time to cook a delicious dinner for your family can be hard between work, helping kids with their homework and household chores.
Bill Collins is a personal chef and he showed us how to how to make an easy and delicious meatloaf.
- 2 tablespoons olive oil
- 1 red pepper, chopped
- 1 onion, chopped
- 2 garlic cloves, peeled and minced
- 2 tsp Tabasco
- 1 tbsp Worcestershire sauce
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 1 tps dried oregano
- 3/4 cup evaporated milk (evaporated skim okay too)
- 1 16 oz jar mild salsa
- 2 pounds ground meat (all beef, beef and pork, chicken or turkey, or any combination that you like)
- 2 eggs, lightly beaten (egg beaters okay)
- 1/2 cup parmesan or Romano cheese
- Set aside a 9”X13” baking dish, or a loaf pan, or a cast iron skillet. Preheat the oven to 350 degrees.
- Heat a large skillet over a medium heat. Add the oil. Then add the pepper, and onions, and sauté for 10-15 minutes, or until they are cooked through. Add the garlic, and cook for 1 more minute, and remove from heat.
- In a large bowl, combine ½ cup of the salsa and all of the remaining ingredients with the cooked vegetables. Reserve the remaining salsa.
- Place it in the 9” x 13” and/or put it into a bread-loaf pan. Spread leftover salsa over the top of the meatloaf.
- Bake uncovered at 350 for 45-60 minutes or until done. The internal temperature should be 160 degrees.
- If you have a cast iron skillet, you can sauté the veg and cook the meatloaf all in this one pan.
- To test the flavor of the meatloaf before you cook it, preheat a small skillet, and add a teaspoon of olive oil. Then, sauté a small amount (1 or 2 tablespoons) of the meatloaf mixture until it’s cooked through, approximately 2-4 minutes. Taste this once it’s cooked, and adjust the meatloaf’s seasoning as needed.
- There are many types of ground meat that work well with this recipe. If you are using ground chicken or turkey, try to use dark meat for at least half of the recipe. This will help keep the meatloaf moist.
- The amount of seasonings you use might vary, as it’s often hard to get exactly 2 pounds of meat. Sometimes there’s a bit more weight. This is why testing a sample of the meatloaf in the skillet will give you the flavor that you’d like.
- If the meatloaf seems a bit dry before you cook it, add a bit more evaporated milk to the mixture.
- If you are a bit short of time, press the meatloaf flatter into the pan before you cook it. This way, it will cook faster, as it won’t be as dense.