A few Sunday mornings ago, I opened my e-mail to find a fantastic surprise waiting for me. Thanks to a giveaway on Confections of a Foodie Bride, I'd won a copy of The Homesick Texan Cookbook! Of course, winning anything is always exciting, but this book in particular really got to me.
You see, I know the feeling that inspired Lisa Fain to begin her Homesick Texan blog. I have very distinct memories of being so homesick for Oklahoma while in college in D.C. Don't get me wrong, I was having a ball back east, but some things were missing--Dr. Pepper, chili cheese Fritos, country music, and good Mexican food. Those things sound trivial, but when you're a college student stressed out of your mind during finals, those are the things you pine for. At least I did.
When I received my cookbook in the mail, I immediately cracked it open. As I looked through the pictures of the Texas prairie and read the stories of life in the Lone Star state, I was completely overcome with feelings of home. Of course, Oklahoma is not Texas (it's better), but there are more similarities than differences. And as I sat in my kitchen in Arizona, those same feelings of homesickness I experienced in college came flooding back. So many recipes in this beautiful book remind me of my childhood in Oklahoma. I can't wait to make them all.
Tex-Mex Meatloaf with Chipotle-Tomato Glaze
from Lisa Fain, The Homesick Texan Cookbook
For the glaze:
1 c. crushed canned fire-roasted tomatoes
1/2 to 2 canned chipotle in adobo
2 TBSP lime juice
1/2 tsp. ground allspice
2 cloves garlic
salt, to taste
For the meatloaf:
1/2 TBSP vegetable oil
1/4 medium yellow onion, finely chopped
2 cloves garlic, finely minced
1 1/2 lbs. lean ground beef
1/2 lb. chorizo, removed from casings
1/4 c. chopped cilantro
2 large eggs
1 c. finely ground tortilla chips, crackers, or combination of the two (I highly recommend using chips)
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. Worcestershire sauce
1 tsp. black pepper
1 tsp. Kosher salt
1. Preheat oven to 350 degrees F. Either line a large baking sheet with greased foil or grease a loaf pan.
2. To make the glaze, combine all ingredients except salt in a blender or food processor and puree. Add salt to taste.
3. To make the meat loaf, heat oil in a medium skillet over medium-low heat. Add the onion and cook, uncovered, 5 minutes, stirring occasionally. Add garlic and salt and cook 30 seconds more.
4. Slide the onion mixture into a large bowl. Add the all remaining ingredients to the bowl and mix thoroughly by hand.
5. Form the meat mixture into a loaf and move to the baking sheet. Alternately, gently press into a loaf pan. Spread half the glaze on top of the meatloaf. Place in the oven and bake 50 minutes.