Chimichurri Meatloaf

Yield:
6 servings

Preparation Time:
About 1-1/2 hours

Ingredients:

  1. 1-1/2 lbs. ground beef (93% lean)
  2. 1 cup soft bread crumbs
  3. 1/2 cup finely chopped onion
  4. 1/2 cup finely chopped red bell pepper
  5. 1/4 cup cotija cheese, crumbled OR shredded Monterey Jack cheese
  6. 1 egg
  7. 1 jalapeno pepper, finely chopped
  8. 1/2 teaspoon salt
  10. Chimichurri Sauce:
  11. 2 cloves garlic, peeled
  12. 1/2 cup packed fresh parsley
  13. 1/2 cup packed fresh cilantro
  14. 3 Tablespoons olive oil
  15. 1 Tablespoon sherry vinegar
  16. 1/4 teaspoon salt
  17. 1/4 teaspoon crushed red pepper
Directions:

1. Heat oven to 350 degrees F. Combine all meatloaf ingredients in large bowl, mixing lightly but thoroughly.

2. Shape beef mixture into 8 x 4-1/2-inch loaf on rack in broiler pan. Bake in 350 degrees F. oven 65 to 70 minutes to medium (160 degrees F.) doneness, until not pink in center and juices show no pink color.

3. Prepare Chimichurri Sauce. Place garlic in food processor or blender container. Cover; process until finely chopped. Add parsley and cilantro; process until coarsely chopped. Add oil, vinegar, salt and crushed red pepper; process just until blended. Set aside.

4. Let meatloaf stand 10 minutes before cutting. Spread 1 teaspoon chimichurri sauce over meatloaf. Cut into slices. Serve with additional sauce.

Note: Due to the natural nitrate content of certain ingredients often used in meatloaf, such as onions, celery and bell peppers, meatloaf may remain pink even if a 160 degree F internal temperature has been reached. Always verify the internal temperature with a meat thermometer or instant-read thermometer to be certain it reaches 160 degrees F.

An excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and good sources of fiber.

Courtesy of www.KansasBeef.org and The National Cattlemen's Beef Association.


TDS 3