Fall has arrived, and it with it, college football. According to an oft-running radio commercial, beef is what’s for Cougars. Our trainer Kindra, herself a two-time University of Washington grad and loyal Husky, is pretty sure that beef is what’s for dinner period, college affiliation notwithstanding.* That said, she is certain that her Cougar offspring Jeremy would welcome this spicy meatloaf at any meal of the day, dinner included. We hope that you enjoy it too. (*Kindra has no affiliation with nor does she endorse either the National Livestock and Beef Board or the Beef Council. Additionally, she thinks beef is pretty good for breakfast and shouldn’t necessarily be reserved for dinner alone. It’s a paleo thing.)
Mexican Meatloaf
2 lbs organic, grass fed beef
2 eggs
1 sweet onion, grated
4 garlic cloves, finely chopped
1 Tablespoon grass fed butter
1 Tablespoon each chili powder and garlic powder
1.5 teaspoons Redmond Real Salt (or kosher salt)
1 can diced green chilies (heat of your choosing)
1 can El Pato Mexican Hot Sauce
Sautee onion and garlic in butter until soft. Stir in spices and leave over the heat one minute or until fragrant. Combine onion/garlic/spices mixture with beef and remaining ingredients in a medium bowl and mix well with hands to combine. Once combined, bake in a standard loaf pan for one hour at 375 degrees. Serve with fresh salsa, or sour cream and grass fed cheddar (if you’re into that sort of thing).