Mexican Mini Meatloaf

It's been a long few days with dog-sitting, an awesome "dance till they kick you out" wedding, and a 12 hour day at work. But I had pulled a bunch of meat out and it was calling to be made into something worth eating. Honestly, I was struggling to think of something and the fridge was of little help. Then I remembered my husband said a week ago how he'd love me to make meatloaf when I go to visit. This is a bit torturous because I ended up making it tonight. I'll try to hold back on how great this one was and I'll play into how little I liked the other two flavors I made at the same time.

For this one though - oh man, it was really tasty!

  • 1 lb ground meat (I used a combo of beef, turkey, and lamb)
  • 1 egg
  • 1 cup sourdough bread, cubed into dime sized chunks
  • 1 tablespoon fresh garlic, chopped
  • 3 tablespoons fresh shallot, sliced thin
  • 2 teaspoon fresh jalapeno, chopped
  • 1 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1 teaspoon cumin
  • olive oil for pan
  • salsa and crema for topping

Pre-heat the oven to 350 degrees Fahrenheit.

Drizzle a teaspoon of olive oil in pan on medium high heat. Add garlic, shallots, and jalapeno and sauté until they soften. Add all ingredients together and mix thoroughly with hands, but be careful not to overmix and make the meat gummy. (I had lamb, so I used it, but if you don't want the bolder taste of lamb, stick to beef, turkey, and chicken.)

Grab enough meat to fit in the palm of your hand - that's all you need for a single serving. Form a mini loaf and place in stoneware baking dish. Bake for 45 minutes or until firm when you press on it (especially if you're using fowl). Top with a dollop of crema (or sour cream) and a spoonful of your favorite salsa.