Friday, October 12, 2012

Salsa meatloaf with garlic mash and lemon green beans

Tonight's Menu
Salsa meatloaf
Garlic mashed potatoes
Lemon green beans
Wine Pairing: Robust red - a Zinfandel

Salsa Meatloaf
Ingredients: (serves 4-6)
2 lb ground chicken
1 1/2 cup soft whole wheat bread crumbs
2 egg lightly beaten
salt and pepper to taste
1/2 tsp oregano
2 cup salsa 
1 red onion chopped  
2 cloves garlic chopped 
3 tomatoes chopped 
  • Prepare salsa - lightly saut√© garlic and onion in a tsp olive oil till pink. Add chopped tomatoes and season with salt and pepper. Bring to boil and simmer for 10 minutes. Cool. Divide it into 2 portions.
  • Combine all the ingredients for meatloaf with 1 cup salsa and place the mixture in a greased loaf pan.
  • Bake at 375 for 55 minutes, Spread the remaining salsa over loaf and bake for a further 5-7 minutes.
  • Let stand for 10 minutes before slicing. Yields about 12 slices.

Garlic mashed potatoes
Ingredients: (serves 4)

4 large russet potatoes
2 tsp roasted garlic
Salt to taste
Cracked black pepper
1½ tbsp of butter
¼ cup of milk
  • Boil the potatoes till tender.
  • Drain and peel the potatoes and place them along with garlic in a large bowl. 
  • Mash well till potatoes are creamy and lump free.
  • Add the remaining ingredients and mix well.
  • I like to pop this under the broiler for 5-7 minutes to give a slight texture and colour on top.

Lemon green beans
Ingredients: (serves 4)
2 lbs green beans
1-2 tsp Olive oil
Salt to taste
Red pepper flakes
2 cloves garlic grated
rind and juice of one lemon

  • Wash and dry the beans. Trim the ends.
  • Mix all the ingredients together and lay them on to a greased cookie sheet.
  • Grill them on the top rack on high for 10-15 minutes. They should brown just a bit and cook but still retain some of their crispness.
  • Serve hot.

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