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Saturday, September 10, 2011

Salsa Verde Meatloaf

I'm trying to use up the straggler tomatillos from my garden, and had a yen for meatloaf, so this is what we have!  If you were to include *actual* salsa verde in the meatloaf mix, it would be far too wet.  This recipe draws on the salsa verde flavors without making soup out of the meatloaf.

Salsa Verde Meatloaf
Makes 8 servings

1 1/4 lbs. ground beef
1 10 oz. package frozen spinach, thawed, drained very well and chopped coarsely
3 tomatillos, finely chopped
1/2 cup oatmeal
1 egg
1/2 tsp onion powder
1/4 tsp garlic powder
salt and pepper to taste
1-2 tbsp jalapeno jelly, heated in microwave 10-20 seconds

Mix all ingredients together except jalapeno jelly.  Press into loaf pan and brush jelly over top (freeze or fridge if desired).  Bake 1 - 1 1/4 hours at 350F. Pin It

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