Meat loaf with nectarine salsa

2 servings

Ingredients

Quantity Ingredient
=== FOR MEATLOAF ===
¼ teaspoon Medium-hot chili powder
¼ teaspoon Ground cinnamon
¼ teaspoon Ground cumin
½ teaspoon Salt
Freshly ground pepper
¼ cup Old-fashioned rolled oats
2 tablespoons Tomato paste
1 Egg; beaten
½ pounds Ground beef
=== FOR SALSA ===
2 Medium-ripe nectarines; pitted, sliced
Into pieces 1/4\" wide; 1\" long
1 tablespoon Minced jalapeno chili
½ teaspoon Grated fresh ginger
1½ teaspoon Granulated sugar
2 teaspoons Vinegar
2 teaspoons Vegetable oil

Directions

To prepare meat loaf: Preheat oven to 350 degrees. Combine chili powder, cinnamon, cumin, salt and pepper to taste in bowl. Stir well. Add oats, tomato paste, egg and ground beef. Gently mix by hand to blend in spices.

Spoon beef mixture into greased 7- by 3-inch loaf pan; smooth surface. Bake for 40 minutes, until juices run clear and top of meat loaf is well browned. Meanwhile, prepare salsa: In small bowl combine nectarines, jalapeno and ginger. Stir together sugar and vinegar in cup until sugar dissolves. Stir in oil. Pour over nectarine combination Let stand 10 minutes for flavors to blend. To serve, divide meat loaf between 2 plates.

Serve salsa on the side. Yield: 2 servings.

Here, then, are the golden rules of meat loaf preparation: 1. When you make meat loaf, don't handle the meat too much. It will only toughen.

2. Use some spices. Most old-fashioned meat loaves aren't well seasoned.

Today's leaner beef is improved by the addition of cumin, cinnamon and/or allspice.

3. Don't overcook meat loaf. Remove it from the oven when it starts to pull away from the sides of the pan. 4. Let meat loaf remain in the pan for 10 minutes so the juices soak back into the meat.

Recipe Source: St. Louis Post-Dispatch - 10-05-1998 By Bev Bennett Formatted for MasterCook by Susan Wolfe - vwmv81a@...

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