Meatloaf Tacos
Ingredients
- For the meat:
- 600 grams Ground beef
- 100 grams meaty, smoked Bacon
- 1 onion
- Bell pepper (1 red and 1yellow)
- 2 Tbsps butter
- 2 stale White rolls
- 2 eggs
- 1 tsp Mustard
- 2 Tbsps chopped parsley
- salt
- freshly ground peppers
- vegetable oil (for the pan)
- Additional:
- Bell pepper (The 1 red and green)
- 100 grams Corn (canned)
- 150 grams Mozzarella
- 12 Taco shells
- Lettuce (shredded)
- For the sauce:
- 500 grams fully ripe Tomatoes
- 2 Red chili peppers
- 1 onion
- 2 Tbsps olive oil
- 2 garlic cloves
- 1 Tbsp Tomato paste
- salt
- peppers (from the mill)
Preparation steps
For the meat: Cut the bacon into small cubes. Soak the bread in lukewarm water.
Peel chop the onion. Rinse the peppers, cut into quarters, remove the seeds and white skins and chop. Sauté the onions and peppers in hot butter. Squeeze the bread well and combine with the meat, bacon, eggs, mustard and parsley. Season with salt and pepper and mix everything thoroughly.
Shape the dough into a loaf shape and put in the greased loaf pan. Bake in preheated oven (180°C (approximately 350°F)) for about 50 minutes.
Rinse the red and green pepper, cut into quarters, remove the seeds and white skins. Cut into small cubes. Drain the corn. Cut the mozzarella into small cubes. Mix everything and add to the meat 15 minutes before cooking is complete.
Place the taco shells on a baking sheet and bake in a preheated oven (180°C (approximately 350°F)) for 5 minutes. Keep warm. Cut the meatloaf into slices and top with a little salad in the taco shells. Serve with chile sauce.
For the sauce: Blanch the tomatoes for a few seconds. Peel, quarter, core and cut into cubes.
Cut the chiles in half lengthways. Remove the seeds, remove all white interior skins and chop finely.
Peel and chop the onion. Sauté the chile in hot oil. Press in the garlic and sauté. Stir in the tomatoes and simmer for a few minutes. Pour in 1/2 cup of water and the salt. Cover and simmer for 15 minutes. Season with salt and pepper.
