Mexican Meatloaf

Total Time:
1 hr 25 min
Prep:
30 min
Cook:
55 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • Meatloaf:
  • 2 tablespoons olive oil
  • 1/2 cup finely chopped onion
  • 1 medium carrot, finely chopped
  • 1 rib finely chopped celery
  • 1 garlic clove, minced
  • 1 pound ground beef
  • 6 ounces soft Mexican chorizo, removed from casing and crumbled
  • 1 poblano chile, roasted, peeled, and diced
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 2 eggs, well beaten
  • 1/4 cup ketchup
  • 1/4 cup sour cream or Mexican sour cream
  • 1/2 cup dried bread crumbs
  • Salsa-Glaze:
  • 2 medium tomatoes, cored
  • 1/4 medium white onion
  • 2 garlic cloves, unpeeled
  • 1 to 3 serrano chiles
  • 1/4 cup brown sugar
  • 1 canned chipotle chile in adobo sauce, minced
  • 1 tablespoon yellow mustard
  • Kosher salt
Directions

Preheat the oven to 375 degrees F.

In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.

In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.

In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.

Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.

Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.

Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.8 75
Yum! I did make some modifications based on what I had on hand: turkey instead of beef, canned green chiles instead of poblano, orange bell pepper instead of celery, and added cilantro to the mix. For the top, I mixed catsup with adobo sauce from a can of chipoltes. I also made into six individual loafs and cooked on a cookie sheet so I could easily freeze the leftovers. Very good. item not reviewed by moderator and published
This was soooo good! There is only one thing you should know in order to plan. The prep time is only 30 min if you already have all the roasted veggies! I did not; I started cooking at 1:30 and we are eating at 5:10 :) item not reviewed by moderator and published
This was the best meatloaf I have ever made!! Juicy and sauce was amazing. My husband loved it also. This is a keeper! item not reviewed by moderator and published
My husband requested this dish after he saw Marcela make it on TV. I made it but without the Serrano chilies and it was a tasty success. Now when I make meatloaf I have to ask Mexican or Italian - LOL! I'll be using that spicy chipotle sauce on other dishes too. Thanks Marcela item not reviewed by moderator and published
This was the tastiest, juiciest meatloaf I've made! And I didn't even have all the ingredients available (the sour cream and the spices It was still a very tasty, juicy, and easy to make. item not reviewed by moderator and published
I made this meatloaf for dinner tonight, and WOW, what a pleasant surprise! Followed the recipe just as is, only had to use an Anaheim instead of a Poblano pepper..... [for some reason, you can never find Poblanos in this town]. The salsa glaze was awesome. Both the meatloaf and the glaze had just the right amount of heat, which I really liked. I used two serranos in the glaze. The meatloaf was nice and moist (not dried out without being too greasy or too fatty. I did use a 93% lean ground beef and a high quality, fresh, locally made bulk chorizo. I often have chorizo with eggs in the morning, and look forward to adding this meatloaf and salsa to my breakfast menu options. item not reviewed by moderator and published
This meatloaf was excellent! I didn't have sour cream so i had to substitute with plain yogurt but wow it was very delicious. I do love the taste of chorizo it played well into this dish and the glaze was pretty spicy but we all love heat on our dishes so it did not bother us. We paired it with cheesy mashed potatoes. Will make this again very yummy! item not reviewed by moderator and published
I made this 2 nights ago for supper and followed the recipe, as written, except excluded the serrano peppers in the salsa topping. One chipotle in adobo was ample heat for our taste. The recipe is excellent and makes wonderful meatloaf sandwiches the next day. item not reviewed by moderator and published
My husband does not like meatloaf, but when I saw the combination of ingredients she used I knew he would love this one and I was right. It was definitely different from the traditional ground beef, oatmeal and ketchup variety. The salsa/glaze is sweet and tangy with a nice kick, I recommend doubling it so you have plenty to serve with the meatloaf. This was delicious. item not reviewed by moderator and published
As soon as I saw all the veggies that went into this meatloaf, I had to try it. I thought it was very tasty, but the poblano made the meatloaf too spicy for our taste. My 10-year-old hollered a few times as he ate, but he polished it off, because it was good. Fortunately I had read the reviews saying that the glaze was the spiciest part, so I avoided it. item not reviewed by moderator and published
Amazing! I wasn't sure how necessary the salsa glaze would be, but it totally made the dish! I made this for the first time for our family's big Christmas dinner, & everybody loved it. If you like heat, the glaze is a must. But for people in the family who don't like spice, they might still like the meatloaf without the glaze (maybe a ketchup glaze instead? ...Trying it again tomorrow and will keep the glaze separate in regards for one family member who just can't handle the serranos & chipotles. Totally worth the time and effort to make this! It is an instant favorite! item not reviewed by moderator and published
I have made this several times. I didn't add the sour cream or mexican crema & made it without the sauce. The sauce is too spicy & too sweet. Thank you Marcela item not reviewed by moderator and published
This is my all-time favourite meatloaf. I'm afraid I haven't made the salsa-glaze as I don't have a blender and it would be too spicy for my kids. I just use a glaze like Alton Brown's recipe. The meatloaf itself is sensational and can withstand substitutions like Italian sausage instead of chorizo (the chorizo is better though, but spicier and harder to find. item not reviewed by moderator and published
We have tried many meatloafs. This one is one of the best. I did not make the salsa. Suggestion: don't add any salt; the others spices are salty enough. item not reviewed by moderator and published
Awesome!!!! item not reviewed by moderator and published
Now my favorite meatloaf. The sauce is amazing. item not reviewed by moderator and published
Best meatloaf ever! I made a few a modifications based on what I had in the house and diet restrictions. I used ground turkey (2 packs and sweet italian turkey sausage (4 b/c I didn't have any ground beef or chorizo and I was not about to drag the fam to store to get it. I didn't have a poblano so I used half a fresh jalapeño and a couple slices of pickled jalapeño. I didn't have serranos for the sauce so I used one jalapeño. Also, I wrapped the meatloaf and bacon and spread a little bit of the sauce on it. DELICIOUS! Kids ate it - with a little ketchup instead of glaze b/c it was a little too spicy for them. Perfect for me and Hubbs! item not reviewed by moderator and published
AMAZING!!!! The best meatloaf I have ever had. Make sure you don't have to work the day after you eat this because it gave all of us gas. haha. item not reviewed by moderator and published
Very Good! The salsa compliments the meatloaf well. Would make again. item not reviewed by moderator and published
This is a real winner. Makes traditional meatloaf a thing of the past. A must to not only try but you will make it quite often. item not reviewed by moderator and published
Marcela is an talented chef and not one of her recipes ( that i have had the privilege of trying has disappointed me!! My favorite food network chef. This meatloaf was so moist and the chorizo gave it a different texture and I loved the celery and carrots and the pobalno!!! Try the whole meal: item not reviewed by moderator and published
another favorite of my family..I don't really care for traditional meatloaf myself so i am always looking for a twist At first i was a little overwhelmed with the mincing, chopping, roasting, charring, blending...But the response i got from my family was incredible. The next time i made it i was not overwhelmed or intimidate by the preparation it just flowed. Not a dish to make if you expect to have left overs for lunch the next day. item not reviewed by moderator and published
Amazing meatloaf recipe. The Salsa makes the whole dish!! Time consuming but worth it. item not reviewed by moderator and published
This is a moist, delicious meatloaf that I am certain to make again. I prepared this using ground turkey and only 1/8 teaspoon cayenne. And for the glaze, one large and seeded Serrano pepper. Heat level is to taste, of course, and if I were not making this for others to enjoy, I would have gone for full-heat, recipe as written. So good! item not reviewed by moderator and published
This was soooo good and the salsa just ups it to the next level! Even my kids loved it! item not reviewed by moderator and published
I'm not a meatloaf lover but I would eat this one anytime. My boyfriend hit this one out of the park by doubling up on the chiles. Another fantastic recipe by Marcela! item not reviewed by moderator and published
This was pretty good and were not meatloaf fans. I would definitley make it again. I used ground turkey and beef chorizo. And... the store was out of poblanos so I just chopped up 2 of the chipotles in adobo and added that to the meatloaf. As far as the salsa, I didn't watch this episode... so I was kind of confused about what to do with the canned chipotle in adobo... the whole can diced or just the sauce or just the chiles. So... I chopped up a couple of those but not the entire can. I thought the salsa was quite good... I liked the sweetness to cut the spiciness of the meat... but I don't think I would like the sweetness on chips. I could taste the mustard a lot though and Im not sure I liked that... I might try and leave it out next time. item not reviewed by moderator and published
Love this recipe! Even though it has a lot of ingredients, it was very easy and very flavorful! item not reviewed by moderator and published
I am not a meatloaf fan at all, but I saw this and just HAD to try it out. I didn't use sour cream or Mexican crema, since I didn't have it at hand. It came out delicious! I have always grown around chorizo and was familiar with its flavor, so I just knew it would go well with everything else. Gave it a nice kick. The loaf was moist, rich, and spicy. LOVE Marcela, her show, and her cooking. My brother loved it. Will definitely make again. item not reviewed by moderator and published
SO delicious! item not reviewed by moderator and published
I don't write many reviews, But I really enjoy reading others .. but this meatloaf!!! I have to review, My Husband is the type that never complains so its sometimes hard to know what he really likes , I normally ask you like it like make it again? or it was ok try something else instead. With this recipe he couldnt stop saying how much he liked it .. he couldnt find enough good things to say I believe he ended up calling it CRAZY GOOD !!! Thanks for the wonderful twist on meatloaf and I dont think it matters what you serve with it .. the meatloaf is the star!! item not reviewed by moderator and published
This was the best we have ever had!! Can't say enough about how good it is! I also agree that the glaze is a fabulous salsa to eat with chips, or anything! item not reviewed by moderator and published
I am not a meatloaf fan until I had this one. Juicy, moist, tasty, and full of flavor. It's a major YUM. Thank you for your twist on this. Keep them coming item not reviewed by moderator and published
It is absolutely delicious!!! The chorizo just gives it an awesome taste and texture. I paired it with mashed potatoes with baked crisp bacon bits. Does anyone have the nutritional facts for this recipe? item not reviewed by moderator and published
I forgot to mention I doubled teh recipe thats probably why it was a lot of prep work for me too. item not reviewed by moderator and published
i dont even like spicy food but ive been on such a mexican kick lately i decided to give this recipe a try. my boyfriend and i really enjoyed it!! i left the serranos out of the glaze because like i said i cant do anything too spicy. and i think the sauce was amazing. sweet and spicy. soooo good. as for the chorizo i couldnt find it anywhere so i fine diced up some chourico and threw it in with the beef and it came out fine. i paired it with refried beans. thanks Marcela! item not reviewed by moderator and published
OMG! This was so incredibly good! I used 2 serranos for the glaze and it was a bit too spicy, but sour cream tamed it a bit. Next time, I'll just use one serrano. This was so delicious, I can't even describe it. Seriously! People have to try this! item not reviewed by moderator and published
Super tasty meatloaf. I am just loving Marcela's recipes. The sauce was a little too spicy for me, so I tamed it by adding sour cream and a little more brown sugar. The potato salad on the same show is now my favorite. Thank you, Thank you! item not reviewed by moderator and published
FANTASTIC FLAVORS!!! I did all the adjustments with the peppers to get the heat that we like. I don't know why my meatloaf would not hold together. Did anyone else have a problem? I will add more bread crumbs next time, and maybe cut down a little on the catsup. On the Salsa, because of the reviews, I cut way down on the brown sugar and it was still a little too sweet for me. Next time I'll use a teaspoon. This has such an incredible flavor. Served it with the potato salad, which was also amazing. That will be my standard recipe from now on. My husband said it was the best meatloaf he has ever had. Guess that means it's a keeper! item not reviewed by moderator and published
Absolutely delicious! It takes meatloaf to another level! THis is soooo yummy. I used a big poblano chile and it gave it alot of heat so if you dont like too much heat,use a smaller poblano. I roasted the poblano on the stovetop to char it like I did with the other veggies.This recipe is dead on! Doesn't need any messing with. item not reviewed by moderator and published
Terrific! My spice adverse boyfriend thought the salsa was a little too hot, but I liked it. I used Gimme Lean (12 oz) and SoyRizo (12 oz) instead of ground beef and chorizo. I calculated the nutritional information for my vegetarian version of the whole meatloaf (not including the salsa glaze), as follows: Calories: 1,949 Fat: 97 Protein: 130 Fiber: 56 Sodium: 4,194 Sugar: 36 Carbs: 149. Individual serving values will depend on how many slices are in your meatloaf. You can just divide the totals above by the number of slices to get your nutritional data. I hope someone finds this information helpful! item not reviewed by moderator and published
The meatloaf is delicious! Didn't have the poblano chile so threw in a little of the chipotle chile..couldn't find the mexican sausage but used a hot Italian sausage..for the glaze, I just took more of the chipotle chile in adobe sauce, catsup, brown sugar and mustard and made a glaze.. Can definitely taste the spicy sausage and it delivers a pow but not too hot. I like it!! The sour cream really makes it moist... item not reviewed by moderator and published
Love this recipe. Since we don't eat beef or pork I used turkey burger and soyrizo. So tasty our meat-lover friends don't even know it's turkey and soy! item not reviewed by moderator and published
Great change of pace from "regular" meatloaf. Just the right amount of heat in the meatloaf itself and the salsa has heat that you can control by the amount you use. Will make again without changes. item not reviewed by moderator and published
A little labor intensive, but very good. Could not find ground chorizo, so used ground pork with the ground beef. My husband and I love spicy food, but the chipotle sauce was too much for us. Liked the smokey flavor so might change it to BBQ sauce next time. item not reviewed by moderator and published
I tried this recipe because I had 2.5 lb ground turkey breast on hand so I doubled the recipe and did not have to go to the grocer to make this dish. I had no celery or carrots, so added chopped baby portabello mushrooms, four garlic cloves, 2 large diced jalapenos, to the saute, and 1 cup of chopped cilantro to the mix. I had a jar of chipotle salsa on hand, so my glaze consisted of 1/2 cup salsa, one tablespoon chipotle (I blend each can of chipotles in my food prosser then store in the fridge to dole out portions as needed), 6 oz tomato paste, the yellow mustard, cumin and cayenne, plus a couple shakes of crushed red chili peppers,salt and pepper. Most meatloaf recipes have ketchup on top, so I glazed this loaf with some of the chipotle salsa, then reduced the rest as the recipe called for, and topped each serving with that and some cilantro leaves. Side salad of cucumber, tomato and avocado with lime, olive oil & cilantro dressing, a cooling compliment. item not reviewed by moderator and published
a little labor intensive but well worth the effort. meatloaf as spicy & delicious as mother never made! even better the next day. God bless this meatloaf with depth & attitude. item not reviewed by moderator and published
Thank you so much for this recipe Marcela.... my entire family loved it!!! it was sooo delicious! I never liked meatloaf before, until now!! Me encanto la receta, verdaderamente es un sabor autentico y muy nuestro. El pastel de carne tiene mucho sabor, no esta insipido como otros. Opte por hacerlo y no me arrepiento ...muchisimas gracias !! item not reviewed by moderator and published
My fiance and I enjoyed this meatloaf. We used two serrano chilies in the glaze and it was a bit too hot for me -- my fiance said it made his mouth "bleed" but he couldn't stop eating it. The meatloaf itself was really good, very moist and had plenty of pep for me. If I make it again, I'd only do one serrano pepper...I'd also maybe cut back a smidge on the brown sugar, I'm not huge on sweet food. item not reviewed by moderator and published
Great flavor, texture & very moist! The salsa with the dry roast is amazing in it's own right. Makes our starting lineup. item not reviewed by moderator and published
I love this recipe!!! keep up the good work Marcela!!! item not reviewed by moderator and published
I was searching through the Food Network recipes to find a different way to make meatloaf...something that could carry over flavors as a leftover for lunch as well...and this one caught my eye. Interestingly enough, Marcela was on that day demonstrating the recipe, so I knew I had a hit! This has become the hubby's favorite--and it even gets better as a meatloaf sandwich the next day (include the glaze!). Thanks for an inspiring new recipe to reinvent a fave! item not reviewed by moderator and published
Wow, this is such a hit. AND as a side since it was mexican meatloaf, I made her "fool proof mexican rice" to go with it. I also think that the salsa-glaze would be wonderful on some ribs! Im going to use it next time we have ribs. Thanks Marcela : ) item not reviewed by moderator and published
The meatloaf by itself would have been perfect. It is wonderfuly flavored and moist. The glaze was very hot and spicy, coming from someone who LOVES heat & spice! Next time I'll cut back on the chipote peppers, or maybe just use half of the sauce. item not reviewed by moderator and published
This meatloaf was the best I have ever made. My husband does not like meatloaf and he had three servings of this one. Cant wait to make it again. I love watching Mexican Made Easy every Saturday morning with my daughter. She just loves watching You. Keep those recipes coming. item not reviewed by moderator and published
I loved this recipe with it's spicy topping. My husband could not stop talking about how great is was. It is definitely a keeper. Can't wait to try it out for my friends and family. item not reviewed by moderator and published
This was fabulous! I'm not really a fan of meatloaf, however, I am a fan of Marcela. So, I decided to give it a try. Delicious!! The sauce just puts it over the top. Really moist and flavorful. Thanks for another wonderful recipe. item not reviewed by moderator and published
I'm not a meatloaf fan but I've been converted. This was sooo good. The salsa was hot but delicious and made a wonderful glaze. I can't wait to try it again. item not reviewed by moderator and published
This was great!! The salsa as way spicy. I had 2 serrano peppers. Next time I will add half of one. But the flavors in the meatloaf are on point. item not reviewed by moderator and published
Made this twice, once for family, next time for company and it was a hit both times..The salsa was very tasty but a little too hot for my taste, i tried to make it a little less hot the second time around but will try a 3rd time and try adjusting the chipotle a little more. item not reviewed by moderator and published
My disclaimer: I made the poblano potato salad last week and absolutely loved it, so I thought I would try this meatloaf today. Before I write this, I want to say that I really WANTED to like this recipe and I'm new to some of these flavors so... It took me much longer to make this than what Marcela said. I thought the chorizo was too fatty and I didn't like the texture. I'm used to meatloaf being much denser and I guess I shouldn't compare to a traditional dish, but it bothered me. Concerning the chilis, oh my goodness! I am not used to heat so the salsa lit me up! I knew ahead of time to be careful so I used half of the chipotles, but it still was killing me. If you are not used to the heat, then I would use even less and maybe forgo the serrano (or substitute w/jalapeno). Again, I really wanted to like this, but it was a disappointment. :( item not reviewed by moderator and published
Great meatloaf! I deleted the mustard and brown sugar to make a fantastic salsa as well... item not reviewed by moderator and published
I used a chipotle salsa and added the sugar and mustard to save on time and ingredients. (Got the salsa for $2.50 at the store). Everything was so perfect. I never had a meatloaf like this and it will definitely be in my files! To Jill, yeah - that's a typo. I used a regular sized loaf pan. I think if you used that pan, it would be a meat cake instead of loaf! :) item not reviewed by moderator and published
I already had a recipe for Mex. meatloaf and tried this one to see if this would win the prize. For my husband, he liked both equally well; for me, this one was better. I doubled the recipe (except used only 3 eggs). Other changes: I used good ground pork instead of beef, to offset the fat in the chorizo and used whole wheat crumbs--a bit healthier. Marcela mentioned to feel free adding our own spices, so I added chipotle powder, 2 tsp. to the doubled recipe, perfect. I liked the tomato sauce a lot, simple, but a little too sweet. I will cut back on the brown sugar by half next time. I used a can of fire-roasted tomatoes instead of roasting my own. The canned variety is excellent for this kind of cooking. I have a gas stovetop, so I 'roasted' the veggies on the flame, easier and faster in my opinion. I brushed the top of meatloaf with a little ketchup/brown sugar. It made the most amazing brown crust. This is easy to make, but prep takes time.I prepped and cooked the veggies the day before saving time the next day when I needed it. All in all, a very flavorful, moist meatloaf. item not reviewed by moderator and published
This meatloaf was excellent! Excellent mixture of traditonal American with the exotic flavors of mexican chorizo! Easy to make and very tasty and moist. Love it! THANK YOU FOOD NETWORK FOR THIS NEW SHOW. MARACELA IS AN EXCELLENT COOK AND WE LOVE HER RECIPES AND PERSONALITY. ABOUT TIME YOU HAVE A REAL MEXICAN COOK MAKING REAL MEXICAN FOOD. SHE IS VERY LIKEABLE AND FUN TO WATCH. item not reviewed by moderator and published
I thought this meatloaf was great, such flavor. Very easy to make, my family loved it. I am glad you are showing a varity of dishes and show that mexican cooking is not only tacos, but are many dishes one can make. I don't think people where aware of many styles of mexican cooking. Depending on the region of Mexico. Thank you for sharing and keep those recipes coming. item not reviewed by moderator and published
I just finished making this recipe in a slighly lower carb rendition and it was quite good. I followed the recipe as closely as possible while still cutting a few carbs where I could. I didn't use quite as much onion as the recipe called for... about half I guess, replaced the bread crumbs with pork rinds, replaced the brown sugar with a touch of sucralose and used a name brand low sugar ketchup instead of regular ketchup. Most of the carbs in this dish come in the salsa in the form of tomato and onion, so I just add the salsa sparingly to my portion to cut the carb count down a bit further. The final meatloaf is very moist and flavorful, even before you add the salsa. It did have to cook a little longer than the recipe called for, but only about 10 minutes. Oh, and just an FYI, if you are new to serrano chiles, don't put three big ones, seeds and all, in your salsa... it will light you up! Overall I'm quite pleased with the meatloaf and I will definitely be making this again. item not reviewed by moderator and published
Recipe says 9 x 13 loaf pan....Is that a typo? That seems light a giant meatloaf. item not reviewed by moderator and published
I made this mexican meatloaf tonight; it was delicious I had to have seconds:) My husband doesn't like spicy food, so when I saw all the spicy ingredients it called for I was a little hesitant, but I followed the recipe all the way through without changing a thing. Wow! My husband enjoyed every bite. I will definitely be cooking this meatloaf again! item not reviewed by moderator and published
The headline says it all. I made no changes to this recipe. My husband and I have decided that this is the best meatloaf we have ever had. (and I have made a few) Make sure to make the Poblano Potato Salad (mistitled as Poblano Potate Pancakes) as it was also wonderful. I, too, am looking forward to having a meatloaf sandwich tomorrow. item not reviewed by moderator and published
Made this last night and it was moist and extremely good. Can't wait to have it in a sandwich for lunch. The Poblano potato salad went absolutely great with it. It is very quick and easy to put together. item not reviewed by moderator and published
Made this for dinner tonight, and it's perfectly seasoned. I was nervous about the chorizo, but no worries. The one thing I added to the celery/carrot/onion/garlic mix on the stove was corn cut off the cob of two small ears. Thanks for a keeper recipe! item not reviewed by moderator and published
It's about time to have a show for great Mexican food. Love Marcela and this show! item not reviewed by moderator and published
Responding to comment by margaret: I use alot of Melissa's recipes and I am very pleased with her style and techniques...even though she is a home cook. Amateur she is not. You dont have to wear a tall white hat to come up with some tasty recipes. But regarding recipe. I will try because of he chorizo addition. item not reviewed by moderator and published
Thank you Foodnetwork for bringing this young lady back. She is a real chef. Her recipes are so delicious and she is so pleasant to watch For awhile you had that amateur Melissa on but enough of us complained and now we have Marcela who is so wonderful. item not reviewed by moderator and published

Not what you're looking for? Try:

Ribbon Meatloaf

Recipe courtesy of Trisha Yearwood