BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
January 21 2010
Jalapeno Cheese Meatloaf
1 1/2 Pounds Of Extra Lean Ground Beef Tenderloin
2 Large Whole Fresh Eggs
3 Cups Of Grated Cheddar Cheese
1 Cup Of Grated Mozzarella Cheese
1/4 Cup Of Diced Jalapenos
2 Tablespoon Of Chili Powder
2 Teaspoon Of Ground Cumin
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Ground Course Black Pepper
1 Cup Of Rice Based Bread Crumbs
12 Ounce Jar Of Diced Jalapenos For Garnish
1 Container Of Sour Cream For Garnish
1 Jar Of Jalapeno Pepper Jelly For Garnish
Preheat your oven to 350 degrees Fahrenheit. Take out a large mixing bowl, and add in the extra lean ground beef tenderloin, two large beaten eggs, grated cheddar cheese, the grated mozzarella cheese, 1/4 cup of diced jalapenos, the Chili Powder, Ground Cumin, fine table salt, ground course black pepper, and the rice based bread crumbs.
Mix up the ingredients with your hands. Once you are done, begin to form a meat log, you want an oval shaped loaf that is firm but not stiff or dry. Now that your meatloaf is ready, take out a baking pan, and grease it with Non-Stick Spray. Once your meatloaf is nicely situated in the baking pan, slide it in the oven to bake for one hour.
Next take out the meatloaf, and thickly glaze the surface of the meat with your jalapeno pepper jelly, then slide the meatloaf back into the oven to bake for another 20 minutes.