South of the Border Meatloaf

1 cup finely chopped poblano or green bell pepper (I added 2 jalapenos)
1 medium onion (1/2 cup/125 mL finely chopped)
1.5 cups very finely crushed authentic restaurant-style tortilla chips
1 cup ketchup
2 tbsp Chipotle Rub
1 1/2 lbs 93% lean ground beef
2 eggs
1 1/2 cups shredded sharp cheddar cheese, divided
Chopped fresh cilantro (optional)


Finely chop peppers and onion with Food Chopper. Place chips into large resealable plastic bag; very finely crush using Meat Tenderizer to measure 1.5 crumbs. Combine ketchup and rub in Small Batter Bowl; stir with Small Mix ‘N Scraper®. In a Mixing Bowl, combine pepper, onion, tortilla chip crumbs, 3/4 cup of the ketchup mixture, beef, egg and 1 cup of the cheese; mix well.

2.*** I placed into a loaf pan, and cooked for about an hour or so on 375, topping it with ketchup muixture in the last 15 minutes.
The recipe says to form a loaf and place it in a Deep Dish Covered Baker then Microwave, covered, on HIGH 14-17 minutes, take out brush remaining ketchup mixture on top and remicrowave for 3-4 minutes.

3. Sprinkle remaining cheese over meat loaf; cover and let stand 10 minutes before slicing. Sprinkle cilantro over meat loaf, if desired. Make sure to LET STAND !!!

Yield: 6 servings