2 pounds ground beef
2 eggs beaten
1 can black beans drained and rinsed
1 can diced tomatoes
1 small can of diced green chillies drained and rinsed
1 medium onion chopped
1/2 cup roasted garlic bread crumbs (use whatever you have on hand)
2 teaspoons salt
1 teaspoon black pepper
2 teaspoons dried oregano
2 teaspoons cumin
8 ounces shredded Colby jack cheese
2 medium potatoes shredded
1 large sweet potato shredded
2 eggs beaten
5 tablespoons flour
1 teaspoon cumin
Salt and pepper to taste
1/4 cup vegetable oil for frying
In a large mixing bowl ( I use my stock pot) combine the beef, eggs, beans, tomatoes, chilies, oregano, onions, salt, pepper, bread crumbs and cheese. Mix well and portion into the muffin cups. (you can use two loaf pans if that is what you have) place these into a 375 degree oven for 30-35 minutes. (If using loaf pans they will need at least 50 minutes) While the meatloaves are cooking shred the potatoes and sweet potatoes. Add them to the beaten eggs. Add the spices and the flour. Mix well to combine. Heat the cast iron skillet over medium high heat. Add the oil let the oil get hot, this should take about 5 minutes. Add a small portion of the mixture to test the oil temperature. If it starts to sizzle and bubbles start to form around the potato mixture then it is hot. Form the mixture into 8 cakes about the size of the palm of your hand. Place them four at a time in the oil. Let them brown on one side, about 5 minutes, then flip carefully taking care not to splash the oil, and let the other side brown. Remove from the oil and place on a plate lined with paper towels. Sprinkle with a little salt. Once all of the cakes are done the meatloaf should be ready. Serve this piping hot! Meatloaf is one of my families all time favorites so I love to find new ways to make it more fun! For more on this recipe or any others please email me at alesia.leach@gmail.com
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