Mexican Meat Loaves

By Alqualonde

You actually get three smaller loaves in this recipe, which uses canned chipotle peppers for a nice spicy kick.

Ingredients

• 1 tbsp (15 mL) vegetable oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp (5 mL) dried oregano
• 1 tsp (5 mL) ground cumin
• 1/2 tsp (2 mL) ground allspice
• 1/2 tsp (2 mL) salt
• 1/2 tsp (2 mL) pepper
• 2/3 cup (150 mL) ketchup
• 2 tbsp (30 mL) canned chipotle peppers in adobo sauce, minced
• 3 eggs
• 1/2 cup (125 mL) fresh bread crumbs
• 1/2 cup (125 mL) chopped green onions
• 1/2 cup (125 mL) Balkan-style plain yogurt
• 2 lb (907 g) medium ground beef

Preparation

Step 1

In large skillet, heat oil over medium heat; cook onion, stirring occasionally, until softened and golden, about 4 minutes. Stir in garlic, oregano, cumin, allspice, salt and pepper; cook for 1 minute. Transfer to plate; let cool.

In small bowl, stir ketchup with chipotle peppers; set aside.

In large bowl, whisk eggs; mix in bread crumbs, green onions, yogurt, beef, onion mixture and all but 1/4 cup (60 mL) of the ketchup mixture until combined.

Form into three 7-inch (18 cm) long logs; place on parchment paper–lined rimmed baking sheet.

Bake in 375°F (190°C) oven until digital thermometer inserted in centre registers 160°F (71°C), about 25 minutes. Spoon remaining ketchup mixture over top.