I’m a sucker for a good meatloaf. Something happens when you mix ground beef, herbs, seasoning, bread crumbs, celery and onion. Smear that sweet and tangy glaze over the top and I’ll swat your fork away to get at a slice first.
Here’s a different and spicy version of our American classic. Rich with chili powder, sassy with cumin, sweet with creamed corn, this is a dinner suitable for our Southwestern lovin’ palates. This recipe makes two loaves, cook one and freeze the other. Left overs make wonderful cold sandwiches.
I know, I know…you saw the title of this post and said “Good grief, is she STILL sitting around in Colorado talking about meatloaf?!?!?!?!??” Well yes I am, and doggone-it, people like me. This is a continuation (and affirmation) of my last post wherein I found this great idea from Kayln’s Kitchen to make mini meatloafs. Another
Ever thought about dividing that large meatloaf into smaller individual serving meatloaf? Great idea. Let’s take a look.