Spicy Tex-Mex, Meat Loaf and Grilled Veggies

My family loves meatloaf dinner nights. This time, I decided we need a change from just regular meatloaf, so I spiced it up with some flavorful seasoning and half an apple to tame the spices and give it a moist sweet taste. The best part is if you make a little extra, you can wrap up the leftovers in a Tortilla and everyone can take it for lunch to work and school.

Here is what you need.

For meat loaf:

1 lb of extra lean growing Angus beef

1½ cups of gluten-free breadcrumbs

½ cup fresh grated Parmesan cheese

1 egg (beaten)

1 sweet onion chopped/diced

½ apple (grated)

3 tbs Tex-Mex seasoning

¼ cup fresh chives

2 tbs of spicy hot sauce

2 tbs of sweet chili sauce

3 cloves of garlic (minced)

¼ cup of chopped parsley

1 tsp sea salt

1 tsp black pepper

Here is the easy part:

Place your beef in food processor and begin adding all ingredients starting with bread crumbs, egg, cheese, onions and apple.

Next, add all the remainder of ingredient and mix until mixture is firm and ingredients are blended evenly.

Form mixture into one large loaf and place in large baking pan coated in olive oil.

Bake at 375º for about 60 minutes.

For grilled vegetables:

Slice and marinate the following vegetables in 2 tbs of olive oil and ½ tsp of sea salt for 15 minutes prior to grilling.

1 green zucchini

1 eggplant

6 mini white onions

1 sweet red pepper and 1 orange pepper

2 garlic buds

6 cherry tomatoes

Place your lightly marinated vegetables in a grilling skillet and cook at medium-high heat for about 10 minutes.

Remove from skillet and serve with spicy meat loaf and baked potato with scoop of low-fat sour cream with fresh chives.

Enjoy!