Tex Mex Meat Loaf Sandwiches
12/5/2019, 6 a.m.
Tex Mex Meat Loaf Sandwiches Servings: 4 / TOTAL TIME: 35 mins
1 large egg
2 tsp. ground cumin
Kosher salt and pepper
1 oz. tortilla chips, finely crushed (about 1/3 cup)
4 cloves garlic, finely chopped
1 c. Fresh cilantro, chopped
1 lb. Lean Ground Beef
1 pint grape tomatoes, halved
2 tbsp. cider vinegar
1 tbsp. brown sugar
Pinch ground cinnamon
4 pieces country bread, toasted
3 oz. extra-sharp cheddar or Pepper Jack cheese, coarsely grated
green salad and sliced avocado, for serving
- Heat oven to 425°F. Line a rimmed baking sheet with foil. In a bowl, beat the egg and 2 tablespoons water with the cumin and 1/2 teaspoon each salt and pepper; stir in the tortilla chips. Mix in the garlic and cilantro, then the beef until just incorporated.
- Shape into two 5 x 2-inch loaves, transfer to the prepared baking sheet and roast until the internal temperature reaches 150°F, 20 to 25 minutes. Remove from oven; increase heat to broil.
- Meanwhile, in a small saucepan, combine the tomatoes, vinegar, sugar, cinnamon, and 1⁄4 teaspoon each salt and pepper. Simmer, stirring occasionally, until the mixture thickens, 8 to 10 minutes.
- Spread the tomato chutney on the toast, top with slices of meat loaf, sprinkle with cheese, and broil until melted, if desired. Serve with a green salad and sliced avocado, if desired.