Wow, it’s actually been almost two weeks since I last posted. That’s definitely not because I haven’t been cooking, but because I started my new job! I’ve got 7 days and a full work week under my belt now and so far, so good. It’s definitely a lot to get used to (getting up at 6:30am and getting home at 6pm), especially since I was accustomed to getting up at 10am, cleaning, shopping cooking, visiting girlfriends, and waiting for Jason to come home at 5pm and having supper on the table for him (which actually got quite boring after a while, believe it or not). I am so thankful that I’m already busy at work and the days fly by. This past week I have been exhausted by the time I’ve gotten home – so tired that I can’t even read or look at a computer screen. But everyone says that will get better… and my exhaustion hasn’t stalled my cooking!
I have made so many great things since getting back to Ottawa after Christmas. A lot of them have been dishes with something pre-made (like sauce from a jar or packet or frozen veggies) because I’m trying to clear out my cupboards and only have fresh food without preservatives. Some dishes that I’ve recently made that I won’t blog about: Chicken Pad Thai, Shrimp Yellow Curry, 15 Bean Soup, and General Tao Chicken.
Most recently I make Mexican Meatloaves and they were to die for. I mean it, they were so so good. My Other Half can be pretty hard to please with classics like this, and he devoured it. The recipe is from my Canadian Living magazine. I am consistently amazed with how good their recipes are; I am so glad I got a subscription to their magazine! To my dear friend Hilary Duff – you absolutely must promise me you’ll make these!
They call for chipotle peppers in adobo sauce, which is something (even though I worked in a Mexican restaurant for ages) I had never heard of (the sauce, not the peppers). I was amazed when I actually found them in the ethnic food aisle.
They are super spicy and add a lot to the meatloaf, but I also think you could substitute hot salsa if you can’t find them (and they are way more spicy than hot salsa so beware). They were moist, flavourful and delicious. I cut the recipe in half, FYI.
- 1 tbsp oil
- 1 onion, chopped
- 2 tsps minced garlic
- 1 tsp each dried oregano, ground cumin
- 1/2 tsp each ground allspice, salt, pepper
- 2/3 cup ketchup
- 2 tbsp chipotle peppers in adobo sauce, minced
- 3 eggs
- 1/2 cup fresh bread crumbs
- 1/2 cup chopped green onion
- 1/2 cup sour cream
- 2 lbs ground beef
- Heat oil and sauté onion, garlic, oregano, cumin, salt, pepper and allspice. Let cool. Mix peppers and ketchup in small bowl and set aside.
- Whisk eggs. Mix in bread crumbs, green onions, sour cream, ground beef, onion mixture and all but 1/4 cup of the ketchup mixture.
- Form into three long logs on a lined baking sheet. Bake at 375 degrees for 25 minutes.
- Spread remaining ketchup mixture over loaves before serving.
- Adapted from Canadian Living