Yummy - South of the Border Meat Loaf!

Click For Summary

Discussion Overview

This thread centers around participants sharing their experiences and thoughts on a South of the Border Meat Loaf recipe. Various cooking methods, ingredient choices, and side dish pairings are discussed, along with personal preferences and outcomes from trying the recipe.

Discussion Character

  • Anecdotal
  • Opinion-based

Main Points Raised

  • One participant, identifying as a consultant, found the recipe easy and delicious, noting the quality of the meat influenced the outcome.
  • Another participant suggested serving fiesta style corn as a side dish, while others agreed it sounded good.
  • Several users mentioned alternative side dishes, including Mexican rice and corn cake, as suitable pairings.
  • One participant expressed dissatisfaction with the meatloaf's flavor, describing it as bland compared to their usual Texas-style dishes.
  • Another participant reported their meatloaf did not hold its shape, leading to disappointment from their spouse.
  • Some participants discussed the importance of using leaner meat for better results, with varying opinions on the fat content of the beef used.
  • One participant shared a method for mixing the meatloaf using a specific tool, while others debated the best techniques for preparation.

Areas of Agreement / Disagreement

Views differ on the flavor and texture of the meatloaf, with some participants enjoying it while others found it lacking. There is no clear consensus on the best meat type or preparation method.

Contextual Notes

Participants shared personal cooking experiences and preferences, reflecting a range of culinary backgrounds and tastes.

Who May Find This Useful

Consultants looking for recipe ideas and side dish pairings may find the shared experiences and suggestions beneficial.

pampchefrhondab
pampchefrhondab
Messages
2,759
I tried this recipe tonight and it was sooo easy and good! Now I had high quality meat (ground round) from a local meat market so I didn't have any grease on the bottom of the DCB. Next time I make it I'll try a lesser quality meat to see if I get the same results. I also used green bell pepper and not poblano.

I wasn't sure what to serve it with since it seemed a little Mexican w/the tortilla chips. We had chips and salsa and some refried beans w/cheese. I didn't really care for that combo w/it. I think it would have been better w/some cheese fries or a baked potato w/cheese and bacon bits. Just me.

It is spicy so I'm not sure everyone at a show would like it, but boy was it quick, easy and yummy:)!
 
How about some fiesta style corn (corn with diced red pepper)?

Glad to hear the feedback. That will be on the menu next week. I'm working my way through one of the weeks in the dinner recipe cards right now. :-)
 
  • Thread starter
  • #3
Fiesta corn is a great idea - thanks!

I don't have the recipe cards yet since I didn't earn any products. Let me know what you think of those recipes and I'll let you know if I try anything else in the SB:)!
 
I made the tortellini with spinach and ham tonight. It was good. My kids even ate it, minus the spinach that is!
 
Fiesta Corn sounds good! I was thinking a Mexican Rice, but the corn sounds good too.
 
mexican corn cake would be yummy with it too :)
 
What if you made the cornbread part of the Chipotle Cornbread Cups??

Just a thought.

Lisa
 
I just made it last night and used the bell pepper instead of the jalapeno, and it was good and not spicy at all. I just had regular mashed potatoes (as I was not feeling very inspired) but I think that spanish rice would be good with it too.
 
YUM, I love meatloaf! This one sounds like a Must try! :)
 
I did this today, with rice (served with cillantro and lime) and corn cake.It took about 10 minutes longer (5 for each step) because of my low-power microwave.Mexican corn cake, should anybody want it:
1 can whole kernel corn, undrained
1 can cream corn
1 stick butter, melted
1 cup sour cream (measure all is GREAT for this!)
1 box jiffy corn mix
2 eggsMix all and pour into lightly oiled baker (square baker works great!) and bake at 350 for 50-55 minutes.
 
I got ingredients to make this this week...would this make a good demo?
I was planning on serving mashed potatoes w/ and using green bell pepper.
 
Di_Can_Cook said:
I did this today, with rice (served with cillantro and lime) and corn cake.

It took about 10 minutes longer (5 for each step) because of my low-power microwave.

Mexican corn cake, should anybody want it:
1 can whole kernel corn, undrained
1 can cream corn
1 stick butter, melted
1 cup sour cream (measure all is GREAT for this!)
1 box jiffy corn mix
2 eggs

Mix all and pour into lightly oiled baker (square baker works great!) and bake at 350 for 50-55 minutes.
Click to expand...

I make something similar to this only we call it corn bake and I use 2 cans of whole kernel corn, drained, plus 2 cups of shredded cheddar cheese. I put it in the DCB covered in a 350 oven for 1 hour. I am not allowed to show up to a family reunion without it! Everyone loves it. mine isn't like a bread though, it's more like a casserole, spoon it out and eat with a fork.
 
This thread made me hungry!
 
We tried it last week and thought it was bland (course we're from TX)
 
I tried the meat loaf but mine did not stay in a loaf... it turned out to be ground beef... my husband hated it.
 
  • Thread starter
  • #16
Mine did stay in a loaf, but like I said I used ground round. It was very high quality meat.
 
I would make it next time with MUCH LEANER beef ... 85 percent is too fatty IMHO. I'm used to 90 percent or leaner for meatloaf.Other than the chipotle rub, it is very similar to the meat loaf we make all the time anyway. Roomie complained about the chips because of the salt content.I honestly don't know about doing it as a demo because I don't know any effective way of mixing meatloaf other than with your hands!
 
PCJenni said:
I tried the meat loaf but mine did not stay in a loaf... it turned out to be ground beef... my husband hated it.
Click to expand...

How quick did you cut it after it came out of the microwave? With meatloaf, it tends to hold together better if you let it sit just a spell before cutting it. Not sure if that was the case or not.

Di_Can_Cook said:
I would make it next time with MUCH LEANER beef ... 85 percent is too fatty IMHO. I'm used to 90 percent or leaner for meatloaf.

Other than the chipotle rub, it is very similar to the meat loaf we make all the time anyway. Roomie complained about the chips because of the salt content.

I honestly don't know about doing it as a demo because I don't know any effective way of mixing meatloaf other than with your hands!
Click to expand...

I think I'll definitely use gloves if I demo this. The only other thing I can think of is the mix and scrape, but I'm not sure that'd work. Meatloaf is kind of a "hands-on" experience.
 
I signed up to make this for our cluster meeting next week.

It appears that we have to shape the Ground Beef into a loaf shape in the DCB.

I am wondering why we couldn't use our loaf pan for this? (I know - besides the obvious of using the DCB - but if I am making this for us at home - the loaf pan would fit so much better in our microwave.) Is it so that the fat drains off around the loaf?
Just curious....
 
Last edited:
This is dinner tomorrow! Tonight we're trying the Ham & Cheese Calzone.
 
Di_Can_Cook said:
I would make it next time with MUCH LEANER beef ... 85 percent is too fatty IMHO. I'm used to 90 percent or leaner for meatloaf.

Other than the chipotle rub, it is very similar to the meat loaf we make all the time anyway. Roomie complained about the chips because of the salt content.

I honestly don't know about doing it as a demo because I don't know any effective way of mixing meatloaf other than with your hands!
Click to expand...

I used the mix n chop and it was easy as pie. I made it exactly as directed except I used 2 pounds ground beef instead of 1 1/2. It was awesome. The directions say to let it sit for 10 minutes (cover on) before cutting. Mine stayed together as well as any other meatloaf (I used 85% beef this time but will use 93 next time even though it wasn't greasy at all even with the 85%).

I will definitely offer this as a show recipe. Easy, quick, comfort food. People will love it!
 
Saturday Gourmet said:
How quick did you cut it after it came out of the microwave? With meatloaf, it tends to hold together better if you let it sit just a spell before cutting it. Not sure if that was the case or not.



I think I'll definitely use gloves if I demo this. The only other thing I can think of is the mix and scrape, but I'm not sure that'd work. Meatloaf is kind of a "hands-on" experience.
Click to expand...


What about using the mega scraper? Would that work? I was going to make stuffed peppers tomorrow as I have 3 pounds that I got for free so want to find ways to use them up, but maybe I will make this tomorrow and the stuffed peppers the following night as it is just me and DH LOL
 
I tried the mega scraper, but it was too mega, esp. for my batter bowl!
it wasn't greasy at all even with the 85%
Click to expand...
Really? I had to pour quite a bit off of it before I put it back in with the sauce on it.
 
Last edited:
Di_Can_Cook said:
I tried the mega scraper, but it was too mega, esp. for my batter bowl!



Really? I had to pour quite a bit off of it before I put it back in with the sauce on it.
Click to expand...

Really. There was virtually none. When I make my meatloaf I always use 93% beef and have to pour off grease but not tonight with this recipe. Honest.

Again, the perfect tool to mix the meatloaf is the Mix n Chop!!
 
Use the mix n chop to mix up your meatloaf instead of hands! Most people don't think of that tool as anything except to break up ground beef in a skillet! You can use it to shred chicken as well as make meatloaf, meatballs, anything that you would need to get your hands in there and mix.
 
I dont have the cards yet, can someone post the recipes using the DCB for my collection?
 
This one's not from the cards, it's from the Fall SBRC, which was in changeover boxes.
 
We tried the South of the Border meatloaf tonight and I thought it was bland. One of my children ate it with chips all over it. LOL! Hubby said it was okay.
 
Adding this to the DCB file this week. Can't believe I forgot it!
 
chefsteph07 said:
I got ingredients to make this this week...would this make a good demo?
I was planning on serving mashed potatoes w/ and using green bell pepper.
Click to expand...

Someone in our cluster brought the meat loaf, and used Southwestern seasoning instead. It was really good. Somewhere on CC is a recipe for making the mashed potatoes in the rice cooker plus. (I'm having trouble finding it. Does someone have it?) I thought this would be nice to do at a show.
 
You must log in or register to reply here.

Similar Pampered Chef Threads

South of the Border Meatloaf Trouble
  • jj16
    • Recipes and Tips
Replies
4
Views
1K
Staci
Delicious Spanish Rice Recipe & Side Dish Ideas for South of the Border Meatloaf
  • babywings76
    • Recipes and Tips
Replies
6
Views
6K
smart2cook
What's for Dinner...monday, April 12
  • pamperedbybarbara
    • Recipes and Tips
Replies
4
Views
1K
Staci
Trying Something New: Share Your Favorite Meat Loaf Recipe!
  • ChefPaulaB
    • Pampered Chef Recipes
Replies
7
Views
3K
rlombas
Have you tried making South of the Border Meatloaf with 87/13 ground beef?
  • leftymac
    • Recipes and Tips
Replies
20
Views
4K
chefsteph07
Yummy "Mock Hamburger Helper" in Dcb
  • BettieC
    • Recipes and Tips
Replies
2
Views
2K
pamperedalf
What I Did With My Trifle This Weekend...
  • lilscrapmama
    • Recipes and Tips
Replies
8
Views
2K
chefmelody
What's for Dinnner...friday, January 8
  • pamperedbybarbara
    • Recipes and Tips
Replies
8
Views
2K
cookin to the top
Dcb Breakfast Casserole in the Microwave
  • ChefPaulaB
    • Recipes and Tips
Replies
6
Views
10K
chefharris
Can I Use a Stoneware Muffin Pan for Individual Meat Loaf Dinners?
  • Jennie4PC
    • Pampered Chef Stoneware
Replies
2
Views
2K
RitaKey
Back
Top