Oct
11
2007

Thermador Taste of America Recipe Contest

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(Pictures from Thermador’s Website)

I was chosen for AZ for this particular contest. We won a bunch of these beautiful cookbooks. I’ll try to scan the picture of my recipe, it looks delicious! Click HERE to see all other states recipes. Click HERE for my recipe online.

Southwest Toasted Meatloaf Melt with Avocado Salsa and Cilantro Mayonnaise

1 lb lean ground beef
1 egg, slightly beaten
½ Cup garlic and herb dry bread crumbs
4 oz can diced green chilies
¼ Cup finely chopped onion
¼ Cup finely chopped green bell pepper
1 teaspoon minced garlic
1 teaspoon hot pepper sauce
½ teaspoon salt
¼ teaspoon fresh ground black pepper

2 ripe avocados peeled, seeded and diced into ½ inch cubes
2 Tablespoons fresh lime juice
¼ teaspoon ground cumin
1 roma tomato diced
¼ Cup finely diced red onions
¼ cup fresh chopped cilantro leaves
½ teaspoon salt
¼ teaspoon fresh ground black pepper
1/4 teaspoon roasted garlic seasoning

¾ Cup mayonnaise
¼ Cup fresh chopped cilantro leaves
¼ teaspoon fresh ground black pepper

4 slices cheddar cheese
8 slices thick texas toast

Preheat oven to 350 degrees F. In a large bowl combine the ground beef, egg, bread crumbs, green chilies, onions, bell pepper, garlic, hot pepper sauce, salt and pepper. Gently mix until just combined. Form into loaf and place into meatloaf pan that has been lightly sprayed with non-stick cooking spray. Bake for 35-40 minutes or until meatloaf is cooked through and top has browned. Let sit for 10 minutes before slicing.

Meanwhile in a medium bowl combine diced avocados, lime juice, cumin, tomatoes, onions, cilantro, salt and pepper. Toss gently, cover and refrigerate until serving.
In a small bowl combine the mayonnaise, cilantro and black pepper. Mix until well combined. Set aside.

When meatloaf has been removed from oven, preheat oven’s broiler. Place swiss cheese onto 4 of the slices of bread. Place all 8 slices under broiler for 1-2 minutes or until lightly toasted and cheese melted. Spread generous portions of the cilantro mayonnaise onto the insides of the 4 toasts without the cheese. Slice the meatloaf into 8 equal slices. Place 2 slices of meatloaf onto the cheese side of the toasts. Top the meatloaf with divided avocado salsa, and place the remaining toast on top to close sandwich. Serve immediately. Enjoy!

4 servings


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3 Responses | Comments RSS

  1. 1
    nuthouse says:

    Jen, What an honor and accomplishment to have your recipes published in a cookbook. Way to go! So proud…Mona

  2. 2
    hcsandy says:

    AHHH….I went to make your mini-meatloafs…and there is no indication for the Oven temp….

    What do you think? 375?

  3. 3
    Jenny says:

    Hi HCsandy,
    The recipe states 350 degrees, but I am sure 375 would work just fine, you might take them out a little sooner. Hope it all worked out for you.

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!





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