Mexican Meatloaf

Recently I had some Herdez Guacamole Salsa at my mom's as a dip with potato chips....and I was hooked. I just couldn't stopped eating it. So when I saw a Herdez Instagram picture/recipe for a Mexican Meatloaf I knew I had to make it.

Guacamole Salsa...yum!

But once I read the recipe, it left me wanting to add a few flavors. So I made some amendments by adding veggies and roasted poblano peppers, since I have so many growing in my garden. It was a hit! The flavors work so well together.

The directions call for a 9" x 13" Baking Dish. But I personally like to use mini loaf pans, and I double the recipe, cause I have 3 teenage boys at home on summer vacation, a hungry boyfriend and I work from home, and always looking for yummy left overs for lunch.

INGREDIENTS (serves 8)

2 carrots, diced

2 celery stalks, diced

1/2 onion, chopped

2 poblano peppers, roasted and diced

1 1/2 lbs grounded turkey

1/4 cup cooked white rice

2 cups Herdez Guacamole Salsa

1/2 cup Mexican style cheese blend, shredded

1 large egg, lightly beaten

1/4 teaspoon salt

1/4 teaspoon pepper

olive oil

Refried beans, for serving

Queso fresco, for serving

DIRECTIONS:

Heat a couple tablespoons of olive oil over medium heat. Add carrots, celery and onion. Cook until veggies are tender. Set aside.

Combine grounded turkey and rice in large bowl. Add 1 1/2 cups Herdez guacamole salsa, jalapenos, cheese, egg, poblano pepper, salt and pepper. Mix well.

Form mixture into loaf and place in lightly greased 9" x 13" Baking Dish; cover with foil and bake for 40 minutes.

Remove foil and bake for additional 15-20 minutes or until loaf is cooked through.

Pour remaining Herdez guacamole salsa on top before serving. Serve with refried beans and queso fresco.

Please share your pictures with us on our Instagram! Let me know what you think.

What you'll need:

Herdez Guadamole Salsa

Mini Loaf Pans

9" x 13" Baking Dish

And of course I enjoyed my almond champagne mimosa while my Mexican Meatloaves cook.

#nofilter #colorfulapron

 

Coke Braised Pork Tacos

I tried yet another recipe from Casa Marcela Cookbook and this is another winner. The pork falls apart at the touch! Just shred it apart and place it on a taco bar with warm tortillas, and all the servings like green salsa, guacamole, sour cream, chopped onions, lime wedges, cilantro and sliced radishes.


Serves 2 to 4

1 1/2 pounds fatty pork shoulder, cut into 4 pieces
1 tbsp. garlic powder
salt and freshly ground black pepper
1 cup Coca-Cola
1/2 cup water
2 dried bay leaves
2 sprigs fresh thyme
1 spring fresh tarragon
warmed corn tortillas, for serving
1/2 cup chopped onion, for serving
1/2 cup chopped fresh cilantro, for serving
1/4 cup thinly slice radishes, for serving
lime wedges, for serving
salsa verde, for serving
guacamole, for serving

Season the pork heavily on both sides with the garlic powder, salt and pepper. Transfer the seasoned pork to a heavy Dutch oven, making sure the pan is small, so the pork fits snugly, which will prevent the meat from drying out when it cooks. Add the Coca-Cola and water. Bring to a boil and decrease the heat to maintain a simmer. Add the bay leaves, thyme, and tarragon. Cover and simmer until the pork is tender, about 1 1/2 hours. The Coca Cola will caramelize and the liquid will evaporate when finished. Transfer the cooked pork to a cutting board, and using two forks, shred the meat into 2 inch long pieces. I shredded mine right in the Dutch oven...if I don't have to dirty more dishes, better!

Serve with the warmed corn tortillas, chopped onion, chopped cilantro, sliced radishes, lime wedges, guacamole and salsa. And in our home, not much escapes the sour cream, so have some of that if your tummy so desires.

I also doubled this recipe on my first try to make sure I have enough food in the fridge for these hungry boys. It is summer vacation after all and they're spending much more time at home throughout the day. And it worked out perfect!

And check out my patriotic table setting in anticipation of 4th of July!

What you'll need for this recipe:

Dutch of French Oven

If you're enjoying the recipes and pictures I'm sharing from Casa Marcela Cookbook...you have got to get it! I will never get around to making all recipes and sharing them. She has more than just Mexican food. It's a great combination of family recipes for everyone.

Casa Marcela Cookbook