Prep 15 mins
Cook 25 mins
Browning single-serving loaves in a skillet and then transferring the pan to the oven turns meat loaf into a 30-minute meal. Avoid extra-chunky salsa for this recipe.
- 1 cup prepared salsa
- 1 tablespoon brown sugar
- 4 (6 inch) corn tortillas (torn into rough pieces)
- 1 1⁄2 lbs lean ground beef (85%)
- 1⁄4 cup chopped cilantro
- 3 scallions (sliced thin)
- 2 large eggs
- 1 tablespoon minced chipotle chile in adobo
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon pepper
- 1 tablespoon vegetable oil
- 1 cup monterey jack pepper cheese (shredded)
- Adjust oven rack to middle position and heat over to 425 degrees.
- Combine salsa and sugar in saucepan and cook over medium-high heat until thickened, about 5 minutes.
- Process tortillas in food processor until coarsely ground; transfer to large bowl.
- Add beef, cilantro, scalliions, eggs, chipotle, 3/4 teaspoon salt, and 1/4 teaspoon pepper to bowl and mix until combined.
- Form mixture into four 4 x 3 inch oval loaves.
- Heat oil in large ovensafe nonstick skiller over meduim-high heat until just smoking.
- Cook loaves until well browned, 3-5 minutes per side.
- Spoon 1 tablespoon salsa mixture over each loaf', transfer skillet to the over, bake until salsa mixture is bubbling, about 10 minutes.
- Sprinkle loaves with cheese and continue to bake until cheese is melted and meat registers 160 degrees, about 5 minutes longer.
- Serve, passing remaining salsa mixture at table.