Tag Archives: corn chips

Molasses Glazed Bacon and Cheese Meatloaf

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Meatloaf is very popular in our house and to make it gluten free I cheat and use crushed gluten free corn chips instead of hunting around looking for gluten free breadcrumbs in the freezer!

As the chipotle chilli goes in the food processor to be chopped I do try to remove most of the seeds so that it isn’t too spicy for the younger taste buds around our table but feel free to keep the seeds in if you like a little extra heat.

Makes 1 large meatloaf which feeds 6. I normally double the recipe and bake two at a time on seperate baking sheets and freeze one for a later date, this meatloaf freezes brilliantly. If you do have any leftovers they are lovely in a sandwich the next day.

Ingredients

150g full flavoured Cheddar cheese

100g corn chips, gluten free

200g bacon, smoked if possible, rind removed

2 eggs

175g brown onions, peeled and quartered

1 chipotle chilli in Adobe sauce, seeds removed

500g minced pork

1 tablespoon molasses

2 teaspoons dried oregano

freshly ground pepper

GLAZE

50mls gluten free Worcestershire sauce

100mls tomato ketchup

1 tablespoon molasses

Method

In a food processor, grate the cheese, pour into a large bowl and change the grater blade to the regular blade.

Now whizz the bacon and egg until finely chopped, tip onto the cheese.

Finally whizz the onion and chipotle chilli until roughly chopped. Tip this onto the cheese mix. Add some pepper.

Add the minced pork to the bowl along with the molasses and oregano, use your hands to combine the meat very well.

Preheat the oven to 200 degrees Centigrade, line a baking sheet with baking parchment.

Form the meat into a long fat sausage, around 30cm long and 5-6cm diameter.

Combine the glaze ingredients and brush over the meatloaf. Keep the leftover glaze.

Bake the meatloaf for 60 minutes, regularly brush the glaze over every 15 minutes. Glaze more frequently towards the end of cooking but keep an eye on it so it doesn’t burn!

 

 

Friday Night Nachos

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As much as I love guacamole and salsa sometimes I can’t be bothered on a Friday night to make them to go with some corn chips.

This is a quick chilli meat fix with avocado, tomatoes and beans layered on top and all that you need to go with it is some sour cream, an easy and VERY popular meal for the boys!

I like to create a lower layer of beans and tomatoes so that even the fussiest boy will get some on his plate! Clean plates = pudding in our house!

Ingredients

2 tablespoons oil

1 onion, cut into thin wedges

3 cloves garlic, minced

500g minced pork

1-2 tablespoons smoked paprika

2 teaspoons dried oregano

1/2 – 1 teaspoon chipotle chilli powder

1/2 teaspoon dried thyme

Salt and pepper

10 tomatoes, deseeded and diced

2 avocados, cut into large chunks

425g tin black beans, drained

100g cheese, grated

300g corn chips, gluten free

Method

In a large frying pan, heat the oil and cook the onion until soft.

Add the garlic and cook for 2 mins.

Break the mince into the pan and add the seasoning too.

Cook over a medium heat, stirring regularly, until the meat is beginning to crisp a little.

Preheat the oven to 200 degrees Centigrade.

Line a baking sheet with baking parchment and layer up the corn chips, beans, tomatoes, meat, avocado and cheese.

Bake for 10-15 mins until the cheese has melted.