Hatch Chile Meatloaf with all the fixin’s
- 2 pounds ground beef (80/20 for flavor and moisture)
- 1 cup Italian-style breadcrumbs
- 1 cup coarsely diced roasted Hatch chiles, hot or mild, plus a few slices for garnish (the word roasted was not in the newspaper recipe. I always use roasted hatch chiles. Buy them pre-roasted or roast them yourself)
- 1 large yellow onion, quartered
- 1 cup ketchup
- 1 tablespoon Worcestershire sauce
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon pepper or 10 turns of the pepper grinder
1. Heat oven to 375 degrees. Place ground beef, breadcrumbs and diced chiles in a large mixing bowl and set aside.
2. Place remaining ingredients in a blender or food processor and mix until nearly smooth. (I leave it just a little bit chunky.) Reserve 1/2 cup of the sauce mixture to spread on top of formed meatloaf.
3. Pour remaining sauce mixture into meat, breadcrumbs and roasted chiles, and mix by hand until well blended. If the mixture is too runny, add more breadcrumbs. Form into a loaf shape. Place in a 9-by-13-inch pan, sprayed with nonstick cooking spray. Spread the remaining 1/2 cup of sauce mixture on top of loaf, and garnish with Hatch chile slices. Bake for 45 minutes.
Nutritional analysis per serving: 617 calories, 42 grams fat, 30 grams carbohydrates, 30 grams protein, 164 milligrams cholesterol, 1,501 milligrams sodium, 2 grams dietary fiber, 61 percent of calories from fat.
RUSTIC MASHED POTATOES
- 8 medium red potatoes, cut into quarters, unpeeled
- 12 tablespoons butter (1 1/2 sticks)
- 1 1/2 teaspoons salt
- Pepper to taste (I prefer about 10 turns of the grinder)
- 1/4 cup plus 1 tablespoon chopped chives, for garnish
1. Boil potatoes for about 15-20 minutes. Test for doneness by sticking potatoes with a sharp knife. Potatoes are done when you feel no resistance. Drain.
2. Add butter, salt and pepper and lightly mash with a potato masher, leaving them as chunky as you want. Stir in 1/4 cup chopped chives and stir. Top with remaining chives and serve.
Nutritional analysis per serving: 425 calories, 35 grams fat, 27 grams carbohydrates, 4 grams protein, 93 milligrams cholesterol, 1,160 milligrams sodium, 2 grams dietary fiber, 72 percent of calories from fat.
ELOTE (MEXICAN STREET CORN)
- 1 8-ounce bag frozen corn, cooked
- 3 tablespoons butter, melted
- 1/4 teaspoon salt
- 2 tablespoons fresh lime juice
- 2 tablespoons Mexican crema
- 1/2 teaspoon chili powder (to taste)
- 1/4 cup grated cotija cheese
- Dash of hot pepper sauce (optional)
- 2 lime wedges
Cook corn according to package instructions and drain well. Add butter, salt, lime juice and crema, and stir well. Sprinkle with chili powder and top with cotija cheese and a splash of hot sauce. Garnish with lime wedges.
Nutritional analysis per serving: 174 calories, 13 grams fat, 13 grams carbohydrates, 4 grams protein, 36 milligrams cholesterol, 267 milligrams sodium, 1 gram dietary fiber, 64 percent of calories from fat.
HATCH CORN MUFFINS
- 1 cup medium-grind cornmeal
- 1 cup flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 tablespoon sugar (a little more if you like muffins sweet)
- 1 egg
- 1 cup milk (whole milk is always best in baking)
- 1/4 cup butter
- 1/2 cup chopped roasted Hatch chiles (hot or mild), plus more for topping
Heat oven to 425 degrees. Mix all ingredients in a bowl and pour into muffin tins. (I always use paper baking cups. Makes cleanup so much easier.) Top each with a piece of Hatch chile. Bake for about 20-25 minutes. Let cool before trying to remove them from the pan or from the paper baking cup.
Nutritional analysis per muffin: 207 calories, 8 grams fat, 29 grams carbohydrates, 5 grams protein, 46 milligrams cholesterol, 399 milligrams sodium, 2 grams dietary fiber, 34 percent of calories from fat.
***SECRET CHEAT: Use a box of Jiffy Corn Muffin Mix and just a canned Hatch Chiles. (shhhh. don’t tell)