Sunday, June 27, 2010
Mother of All Meatloaves (aka Gonzales Meat Loaf)
Gonzales Meat Loaf Recipe
Prep: 15 min., Bake: 1 hr., Stand: 10 min.
Yield: Makes 6 to 8 servings
2 pounds ground sirloin
3 large eggs, lightly beaten
1 cup fine, dry breadcrumbs
4 garlic cloves, minced
1 medium-size red onion, chopped
2 plum tomatoes, seeded and chopped
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
1/4 to 1/2 cup firmly packed brown sugar
1/2 cup chopped fresh cilantro
1/4 cup Worcestershire sauce
2 tablespoons hot sauce (I use only one)
2 teaspoons salt
1 teaspoon pepper
Combine all ingredients. Shape into a 9- x 5-inch loaf, and place on a lightly greased wire rack in a baking pan.
Bake at 350° for 45 minutes; increase heat to 425°, and bake 15 more minutes or until done. Let meat loaf stand 10 minutes before serving.
Southern Living, OCTOBER 2004
(I have found that it is best to make it a longer and thinner loaf and bake at 375 for the first 45 minutes before increasing the heat to 425.)