by aargersi
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aargersi's Notes:
Expand4 slices of smoked bacon - fried crisp Ask a question about this ingredient
5 hard boiled eggs - peeled Ask a question about this ingredient
1 cup minced sweet onion Ask a question about this ingredient
8 cloved garlic - chopped Ask a question about this ingredient
1/2 cup minced celery Ask a question about this ingredient
1/2 cup minced fresh tomato Ask a question about this ingredient
additional slices of fresh tomato Ask a question about this ingredient
1 large egg Ask a question about this ingredient
1/2 cup whole milk Ask a question about this ingredient
1 teaspoon cumin Ask a question about this ingredient
1 teaspoon sweet smoked paprika Ask a question about this ingredient
1 thick slice white bread - crusts removed and torn up (about a cup of bread) Ask a question about this ingredient
1 pound lean ground beef (I used the very leanest - 97% - and it was fine) Ask a question about this ingredient
4 tablespoons olive oil Ask a question about this ingredient
dried peppers - stemmed and seeded - I used 2 smoked cherry peppers and one ancho chili. The amount you use depends on the level of heat you want (I have been accused of being a little over-enthusiastic with my chilis :-) Ask a question about this ingredient
1 cup beef broth Ask a question about this ingredient
1 can organic fire roasted tomatoes (I used Muir Glen - 14.5 oz can) Ask a question about this ingredient
2 tablespoons tomato paste Ask a question about this ingredient
In a large bowl, whisk together the milk, egg, 1/2 tsp paprika, 1/2 tsp cumin, and a pinch of salt and pepper, stir in the bread and set it aside.
Ask a question about this stepHeat 2 tbs olive oil to med-high. Saute 1/2 c onion, 1/2 the garlic, celery and tomato until they are all just soft. Remove from heat and set aside to cool.
Ask a question about this stepMake Ranchero sauce - saute the remaining onion and garlic in the remaining olive oil. Add the other 1/2 teaspoon of cumin and paprika. Hydrate the chilis in the beef stock (I put them in a pyrex measuring cup and nuke for a minute) then add them to the pot. Add the canned tomatoes (including the liquid) and the tomato paste. Simmer for about 10 minutes, then blend - I use an immersion blender. Taste and adjust the salt and pepper, and set it aside.
Ask a question about this stepBack to the meatloaf - your sauted veggies should now be cool. Mash the bread mixture up, then add the veggies. Now stir in you crisp chopped bacon. Get the beef out and gently mix that in until everything is incorporated. Use your hands - it's fun!
Ask a question about this stepWash your hands. Heat the oven to 375 and spray a loaf pan with no-stick. I used pyrex.
Ask a question about this stepPut half of the meat mixture in the loaf pan. Slice the all white ends off of the eggs and feed them to the dog. Or yourself. This way every slice of meatloaf has a nice yolk. Now lay the eggs end to end the long way, then tuck them in with the remaining meat mixture. Lay slices of tomato across the top of the loaf, them top the whole thing with several spoonfulls of ranchero sauce.
Ask a question about this stepBake your meatloaf for an hour and 15 minutes. It will be bubbling and nice and brown on top. Take it out of the oven and let it rest for about 10 minutes. Re-warm the remaining ranchero while it rests. Slice and carefully shimmy the slices out of the pan so as not to dislodge the eggs. Serve with additional ranchero sauce. Welcome to Texas!!!
Ask a question about this stepAnother friend of mine told me that too - so I guess this is sort of Russia meets South Texas? A happy combo indeed!
What could be better than slicing into something and seeing that beautiful yellow yolk appear! The sauce sounds fantastic.
Thanks Monkeymom! I use the sauce for a LOT of stuff - enchiladas, migas, just to dip chips in ... you name it. It is very egg-friendly :-)
Kristen is the Senior Editor of food52.
Eggs in meatloaf are a Russian favorite, too. Will have to try this version. ; )