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Mexican Meatloaf with Ranchera Sauce |
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Serves: 4
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(Albondigón Ranchera)
Category: Beef
Mexican families like meatloaves just as we do. Sometimes the meat is formed around a stuffing and then it's called Albondigón Relleno or stuffed meatloaf. This south-of-the-border meatloaf gets a flavor boost from the spicy ranchera sauce that's spooned on top. Ranchera sauce is best known as the sauce for Huevos Rancheras, Mexico's most famous egg dish, but the sauce goes well with many other dishes, too.
1 1/2 pounds lean ground beef
1/2 cup dry bread crumbs
2 tablespoons minced onions
1 large egg, beaten
1/2 teaspoon ground cumin
1/4 teaspoon dried thyme leaves
1/4 cup canned tomato sauce
1 teaspoon red wine vinegar
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
Ranchera Sauce
1. Preheat the oven to 350°. In a large bowl thoroughly mix all the ingredients, except the ranchera sauce. Form the meat into a loaf and place in a shallow baking pan. Bake until nicely browned and completely cooked through, about 1 hour.
2. Meanwhile, make the ranchera sauce. Slice and serve the meatloaf with heated ranchera sauce spooned on top.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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