Servings:8
三种辣椒使这款猪肉和野牛整个地方都变得热：新鲜的墨西哥胡椒和ancho辣椒粉，番茄酱中的辣椒辣椒。用自己的定制肉饼食谱Recipe Maker.
亚搏手机版官方
- 2汤匙。plus 1 tsp. canola or olive oil
- 1个中等黄色的洋葱，切碎
- 1 cup small-diced red bell pepper
- 2 large cloves garlic, finely chopped
- 4盎司。中型白面包（例如意大利语或法国面包）切成2英寸的碎片（约2-1/2杯）
- 1 cup whole milk
- 1 lb. ground pork
- 1 lb. ground bison
- 2 large eggs
- 4汤匙。切碎的新鲜香菜
- 1汤匙。finely chopped jalapeño pepper (seeded if you like)
- 1汤匙。温和的智利粉，例如ancho
- 2 lightly packed tsp. finely grated lime zest
- 2 tsp. ground cumin
- 1汤匙。Worcestershire sauce
- Kosher Salt
- Freshly ground black pepper
- 2汤匙。番茄酱与1汤匙混合。阿多博的果酱罐头罐头
Nutritional Information
- Calories (kcal) : 320
- 脂肪卡路里（KCAL）：170
- Fat (g): 19
- 饱和脂肪（G）：7
- 多不饱和脂肪（G）：2.5
- 单不饱和脂肪（G）：9
- Cholesterol (mg): 120
- Sodium (mg): 620
- Carbohydrates (g): 14
- Fiber (g): 2
- Protein (g): 23
Preparation
- Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm.
在将其单层固定的浅盘中，将面包浸入牛奶中，翻转一次，直到湿润但不散落，5到10分钟，具体取决于面包的粗糙和新鲜度。一次轻轻挤压少量面包以去除一些牛奶（应该弄湿但不要浸湿）。切碎并与洋葱混合物一起加入碗中。
Position a rack in the center of the oven and heat the oven to 375°F.
将野牛，猪肉和鸡蛋加到洋葱混合物中。将香菜，墨西哥胡椒，辣椒粉，石灰皮和小茴香撒在肉上，然后撒上2-1/4茶匙的伍斯特郡。盐和1/2茶匙。胡椒。用手轻轻混合所有成分，直到合并为止。亚搏手机版官方尽量不要在这样做时压实混合物。
Heat the remaining 1 tsp. of oil in a small skillet over medium-low heat. Form 1 Tbs. of the meatloaf mixture into a small patty. When the oil is hot, cook the patty on both sides until cooked through, about 5 minutes total. Transfer to a plate and let cool slightly. Taste and adjust the salt, pepper, and other seasonings as needed. Repeat until you’re satisfied with the flavor.
Line a 9×13-inch baking pan with parchment. Transfer the meatloaf mixture to the baking pan and form into a 10×4-inch rectangular block (it becomes loaf-shaped as it cooks). Spread the chipotle ketchup over the top and lightly down the sides of the meatloaf to glaze it.
Bake until an instant-read thermometer registers 160°F in the center of the meatloaf, 40 to 55 minutes.
Let the meatloaf rest for 10 minutes. Transfer to a cutting board or serving platter with a large spatula and cut into 3/4- to 1-inch-thick slices.
成分聚光灯
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IN THIS RECIPECanola Oil
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IN THIS RECIPEOnions
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IN THIS RECIPEBell Peppers
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Reviews
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Reviews (3 reviews)
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moebears|09/19/2015我添加了一些切碎的烤波布拉诺斯和小块切达干酪。另外，我将2吨釉提高到了大约6 tbl ...我喜欢大量的釉料。del！
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Rosebud2|02/01/2011
Like most 60 somethings, I grew up on meatloaf. I still consider it the ultimate comfort food...my husband, does not. Consequently, I never make it unless he is away on business and I can indulge myself. This recipe sounded to me like something that might trick him into thinking it was not just another meat loaf! I was right. I made it accoring to the recipe, substituting ground beef for bison and using both the chipotle glaze and the bacon wrap. This recipe is a winner and I know Tom no longer fears meat loaf!
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Danier|01/11/2011
We made this meatloaf last night and it was great! Neither one of us has made meatloaf for years because it's so often "just okay." This one is spicy but not hot -- the ingredients compliment each other for flavor that is layered and complex. The combination of pork and beef is moist and delicious and the chipotle glaze really set the entire loaf off. It was so wonderful that we're having it for dinner again tonight.
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