Cilantro Recipes With Chicken Recipe For Meatloaf

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SALSA CHICKEN MEATLOAF



Salsa Chicken Meatloaf image

Mexican flavor inspired meatloaf. Chicken makes this lower in fat than regular meatloaf, and adding pork keeps the meatloaf from tasting dry.

Provided by HockeyMom

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h45m

Yield 6

Number Of Ingredients 15

1 ¼ cups herb-seasoned croutons
1 (12 ounce) jar salsa
1 tablespoon olive oil
1 jalapeno pepper, seeded and minced
1 cup finely chopped onion
3 cloves garlic, minced
1 pound ground chicken
½ pound ground pork
1 egg
1 ½ tablespoons taco seasoning mix
1 tablespoon Worcestershire sauce
1 cup shredded pepperjack cheese
¼ cup cilantro, minced
2 tablespoons barbecue sauce
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9-inch loaf pan.
  • Mix the croutons with salsa in a large bowl, and set aside to soften, about 15 minutes. Heat olive oil in a skillet over medium heat, and cook the jalapeno pepper, onion, and garlic until the onion is translucent, 5 to 8 minutes.
  • Mix the ground chicken, ground pork, egg, taco seasoning, Worcestershire sauce, pepperjack cheese, and cilantro into the crouton mixture, and mash any unbroken croutons. Mix in the cooked onion mixture. Transfer the meatloaf into the prepared loaf pan. Mix the barbecue sauce and brown sugar together in a bowl, stirring until the sugar has dissolved, and brush the barbecue sauce mixture over the loaf. Fold a 12-inch long piece of aluminum foil into a tent, and place the foil tent over the loaf.
  • Bake in the preheated oven until the juices run clear and the loaf is no longer pink in the center, about 1 hour. Remove foil tent for last 10 minutes of baking. An instant-read thermometer inserted into the center of the loaf should read at least 160 degrees F (72 degrees C). Remove from oven, cover the loaf with foil, and let stand for 15 minutes before serving.

Nutrition Facts : Calories 393 calories, Carbohydrate 21.5 g, Cholesterol 125.7 mg, Fat 19.6 g, Fiber 1.9 g, Protein 31.6 g, SaturatedFat 7.6 g, Sodium 897 mg, Sugar 9.8 g

SOUTHWESTERN MEATLOAF



Southwestern Meatloaf image

Provided by Amanda Freitag

Categories     main-dish

Time 1h55m

Yield 4 to 6 servings

Number Of Ingredients 15

2/3 cup panko breadcrumbs
1/2 cup milk
1/4 cup chopped fresh cilantro
1/4 cup ketchup
2 tablespoons barbecue sauce
2 tablespoons Dijon mustard
1 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon cayenne pepper
4 cloves garlic, minced
4 green onions, thinly sliced
2 large eggs
1 small Spanish onion, diced
1 small red bell pepper, diced
2 pounds ground beef

Steps:

  • Preheat the oven to 375 degrees F. Add the panko, milk, cilantro, ketchup, barbecue sauce, Dijon mustard, chili powder, cumin, cayenne, garlic, green onions, eggs, Spanish onion and red bell pepper to a large bowl and mix until thoroughly combined. Add the beef and mix until incorporated, being careful not to overwork. Put the meat mixture in a loaf pan set on a rimmed baking sheet and bake until it registers 165 degrees F on an instant-read thermometer, 60 to 75 minutes. Let stand 10 to 15 minutes before slicing. Serve with smashed red potatoes, green onions and sour cream.

MEXICANA MEATLOAF WITH CILANTRO PESTO AND CRISPY TORTILLA STRIPS



Mexicana Meatloaf with Cilantro Pesto and Crispy Tortilla Strips image

Provided by Guy Fieri

Categories     main-dish

Time 2h30m

Yield 6 to 8 servings

Number Of Ingredients 30

1/2 cup panko breadcrumbs
1/4 cup milk
8 ounces brisket, cut into 1-inch cubes
8 ounces sirloin, cut into 1-inch cubes
2 tablespoons olive oil
1/2 cup finely diced yellow onion
1/4 cup finely diced carrot
1/4 cup finely diced celery
1 poblano pepper, seeded and diced
1 tablespoon minced garlic
1 1/2 teaspoons ground cumin
1 1/2 teaspoons dried oregano
1 teaspoon ancho chile powder
1 pound fresh chorizo, casing removed
1 egg, beaten
One 16-ounce can black beans, drained
One 15-ounce can sweet corn, drained
Kosher salt and freshly ground black pepper
2 cups fresh cilantro leaves
1 cup fresh flat-leaf parsley leaves
1/4 cup pepitas (hulled pumpkin seeds), toasted
1/2 teaspoon ground cumin
2 cloves garlic
Kosher salt and freshly ground black pepper
2/3 cup extra-virgin olive oil
1/2 cup crumbled cotija cheese
1/2 cup grated Parmesan
Canola oil, for frying
6 corn tortillas, sliced into thin strips
Kosher salt

Steps:

  • For the meatloaf: Preheat the oven to 350 degrees F. In a small bowl, stir together the panko and milk and set aside.
  • Place the brisket and sirloin on a baking sheet and transfer to the freezer for 15 to 20 minutes to firm up. (This will make grinding cleaner and easier.) Grind the meat in a food processor or bench top grinder, following manufacturer's instructions. Cover with plastic wrap and refrigerate the ground beef until ready to use.
  • Heat the olive oil in a large saute pan over medium-high heat. Add the onion, carrot, celery, poblano and garlic. Cook for about 5 minutes, or until the onions turn translucent. Add the cumin, oregano and ancho powder and cook for another 2 minutes. Transfer the mixture to a large bowl and set aside to cool to room temperature. When cool, add the ground beef, the chorizo, the milk-soaked panko, and the egg, black beans and corn. Sprinkle with salt and pepper. Mix until just combined (don't overwork the meat). Transfer the meatloaf mixture to a parchment-lined baking sheet and shape into a free-form loaf. Bake until the internal temperature registers 160 degrees F on an instant-read thermometer, 45 minutes to 1 hour.
  • Meanwhile, make the pesto: In a food processor, combine the cilantro, parsley, pepitas, cumin, garlic and some salt and pepper. Pulse to a coarse paste; then slowly drizzle in the olive oil, while pulsing. Transfer the pesto to a bowl and fold in the cotija and Parmesan. Set aside.
  • When the meatloaf is done, remove it from the oven and immediately spread some of the pesto over the top. Tent with foil and let rest for 10 minutes.
  • For the tortilla strips: Fill a large, heavy pot or Dutch oven with 2 inches of oil, and heat the oil to 350 degrees F over medium-high heat. Working in batches, fry the tortilla strips until golden and crispy, 2 to 3 minutes. Drain on paper towels. Season with salt.
  • To serve: Cut the meatloaf into thick slices. Top with a dollop of cilantro pesto and some crispy tortilla strips. Serve.

MEATLOAF QUESADILLAS WITH CILANTRO CREAM



Meatloaf Quesadillas with Cilantro Cream image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 27

1/2 cup sour cream
1/2 cup fresh cilantro, plus more for garnish
Juice of 1/2 lime
2 teaspoons green hot sauce
2 cups leftover Mini Skillet Meatloaves, crumbled, recipe follows
1 14.5-ounce can black beans, drained and rinsed
1 scallion, chopped
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
8 8-inch flour tortillas
2 cups shredded cheddar cheese
1/3 cup breadcrumbs
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 small onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
1 1/2 pounds meatloaf mix (ground beef, pork and/or veal)
Kosher salt and freshly ground pepper
1 tablespoon vegetable oil
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

Steps:

  • Make the cilantro cream: Puree the sour cream, cilantro, lime juice and hot sauce in a blender until smooth.
  • Prepare the quesadillas: Mix the meatloaf, beans, scallion, cumin, cayenne, and salt and black pepper to taste in a bowl.
  • Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Place a tortilla in the pan, sprinkle with 1/4 cup cheese, then top with one-quarter of the meat mixture and another 1/4 cup cheese. Top with another tortilla and cook until golden, about 2 minutes per side. Repeat with the remaining butter, tortillas and filling. Cut the quesadillas into wedges and serve with the cilantro cream.
  • Mix the breadcrumbs, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into six 3-to-4-inch oval loaves.
  • Heat the vegetable oil in a large nonstick skillet over high heat. Add the loaves and brown about 3 minutes per side.
  • Whisk the ketchup, sugar and vinegar in a bowl and brush a few tablespoonfuls over the meat. Add 1/2 cup water to the skillet, cover and simmer over low heat until cooked through, about 15 minutes.
  • Transfer the loaves to a plate. Add the remaining ketchup mixture to the skillet and cook over high heat, stirring, until thick, 3 to 5 minutes. Serve 4 meatloaves with the hot glaze, reserving 2 for quesadillas.

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