"Kitchen Sink" Meatloaf

"Kitchen Sink" Meatloaf
  • 2 pounds good lean ground beef
  • 1 large onion chopped fine
  • 1/2 cup oatmeal
  • 1/2 cup oat bran
  • 1 cup tomato juice (I use the juice from the canned tomatoes that go on top streched with wine if I need more liquid)
  • 3 - 5 tbsp. (or more) red chile powder. (The kind I use is just chile, no added cumin or garlic) Your choice of heat level.
  • 2 tsp cumin
  • a lot of garlic, chopped, minced crushed or whatever.
  • 1 cup thawed frozen corn kernels
  • 3 eggs
  • 1/2 cup chopped roasted peeled red or green chile (or bell pepper if you can't get chiles)
  • 1 large can of diced tomatoes (I like the plain ones but the seasoned ones are good too)
Mix everything except the beef and canned tomatoes together in a large stainless or other non-reactive container. This mixture can be stored in the fridge for a while to blend flavors. (Do not leave it to sit out for more than a few minutes because of the eggs.)

Prepare your baking pan by lightly oiling it with a little olive oil. Add a nice thick layer of sliced onions and then a layer of sliced potatoes.

Mix the ground beef into the other stuff, shape into a blob, plop in onto the layer of potatoes, cover it with a layer of canned diced tomatoes, and bake for about 1-1/2 hours at 350° F. I generally use a meat thermometer and call it done at 170° F internal temp.


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