Nacho Meatloaf is a solar cooking recipe. I am not overly fond of meatloaf. Growing up, I ate a lot of meatloaf. My mother stretched the beef as far as she could to feed our family. Although I understand that fact now, it still left me with an aversion to the stuff — until I found this recipe which has all of the flavors that I love. I usually serve this with cheesy mashed potatoes or Spanish rice and refried or pinto beans, and of course, jalapeño peppers.
For this recipe I used the Cook’s Choice Edible Bowl Maker pan. It creates a cute cup, but the real advantage is that the meat cooks faster because it has the hole in the middle which allows the heat to get into the center of the meat faster. This is a definite plus when solar cooking.
Plus it fits in the old GSO.
- 1 cup thick tomato salsa (mild, medium, or hot according to your preference)
- 1 cup nacho tortilla chips, finely crushed
- 1 egg
- 1 cup chopped onion
- 1 tsp minced garlic (or garlic powder)
- 1 (4 oz can) diced green chilis (opt)
- 1 TBL chili powder
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp cumin
- 1½ lbs lean ground beef
- ½ cup (or more) shredded cheddar cheese or Mexi-blend cheese
- Pre-heat solar oven while preparing the ingredients.
- Combine the salsa, crushed tortilla chips, egg, onion, and seasonings into a bowl and mix well. Add the meat and stir to mix until well combined. Press the meat into the individual size pans. Place into the pre-heated solar oven. If your pan has a lid, then cover the meat to help hold in the heat. About half way through, drain the grease off and continue to cook until done.
- When the meat is cooked, drain off the remaining grease. Top with the cheese and return to the hot solar oven to melt the cheese.
- If using the edible bowl, fill the middle with your choice of toppings such as Spanish Rice, cheesy mashed potatoes, or beans. Then add the cheese on top and return to oven to melt the cheese.
This recipe can also be baked in the kitchen oven at 350 degrees for about 45 minutes to an hour depending on the size loaf. Then top with the cheese and bake another 5 minutes to melt the cheese.
I filled my bowls with Spanish Rice. Click here for the recipe. —->
Notice: I was not compensated for this post. I purchased this pan myself and do not represent this brand.