As fun as Twitch St Louis was, it was great to be back in the kitchen this week. It was great to see all of the Bearded Family again and to have a couple of new folks join the fold. This week was a sort of Pappa Cooks first as we did a personal recipe this week. My “never fail” Mexican meatloaf with cheese sauce.

I hope you guys enjoy this week’s recipe and look forward to seeing you guys next week.

En guete,
~Pappa Beren

Pappa Beren’s Mexican Meatloaf w/ queso con salsa sauce.

Mexican Rice

Muriel Reserva 2012 (rioja)





Pappa beren’s never-Fail Mexican Meatloaf

1lb ground beef
1lb ground pork
1lb ground veal
1/2 lb chorizo (see below)
1 egg
bread crumbs (as needed to firm up)
1/2cup Mexican Rice (see below)
2-3 tbps finely chopped cilantro

Mix all ingredients, except chorizo, in bowl.
Split mixture in half and place one half on cutting board or flat working surface. Spread out until about 1/2-1 inch thick layer in rough rectangle shape.
Shape chorizo and place on top of first layer in center.
Take second half of meatloaf mixture and form over the first layer and chorizo, making join layers in a smooth, desired shape.
Place on cooking sheet (preferable on a rack) and cook in oven at 350°F for approximately 50 minutes. Slice and serve with Mexican rice. Ladle 2-3 oz of cheese sauce (see recipe below) over the top of meatloaf. Garnish with cilantro.


Restuarant-Style Mexican Rice

1 (28-ounce) can petite diced tomatoes
1 can tomato sauce
1 medium onion, peeled and roughly chopped
3 cups chicken stock
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/3 cup neutral cooking oil
2 cups long-grain white rice
1 to 2 chile peppers, such as jalapeño or serrano, seeded and minced
4 to 5 garlic cloves, pressed
1/4 cup finely chopped cilantro
Juice from 2 limes, plus additional wedges for serving

Heat the oil in a heavy Dutch oven over medium to medium-high heat. When the oil is sizzling, add the rice and sauté, stirring frequently until lightly toasted and golden, 8 to 10 minutes. Add the jalapeños and cook until they have softened, about 2 minutes, lowering the heat if necessary. Add garlic and cook for an additional 30 seconds.

Stir in the chicken stock bring to a boil and reduce to simmer, allowing rice to soak up stock.

Add tomato sauce, salt, and cumin. Turn heat to low and cook, covered, until liquid has evaporated and rice is done, about 15 minutes. Remove from heat and gently stir the rice. Re-cover the pot and allow to rest undisturbed for an additional 10 minutes. Add cilantro and lime juice; fluff gently with a fork. Taste and adjust seasoning if desired. Serve with additional lime wedges.



1 lb pork sausage, ground turkey can be substituted
2 tablespoons chili powder
1 tablespoon sweet paprika
1 teaspoon ground cumin
1 teaspoon table salt
1 teaspoon garlic powder
1⁄2 teaspoon ground coriander
1⁄2 teaspoon dried oregano, crushed
1⁄4 teaspoon red pepper flakes
1⁄8 teaspoon ground black pepper

Mix all ingredients together and set aside to use in Mexican meatloaf (see recipe above)

Queso con Salsa Cheese Sauce

4 tbsp butter
6 tbsp all-purpose flour
2 1/2 cups milk
Salt as needed
Freshly ground black pepper as needed
1/2 cup grated Parmesan cheese
1 cup Monterey Jack Cheese
1/2 C. canned petite diced tomatoes
1/4 tsp. cayenne pepper
1 1/2 tsp. sugar
2 Tbs. paprika
2 tsp Garlic powder
Chili peppers
Red bell peppers
1 cup shredded Cheddar cheese

In medium size sauce pan, Melt butter and add flour to make light brown roux.
Remove roux to a separate plate to cool.
Add milk to sauce pan and heat over medium heat. When milk is heated, add roux one tablespoon at a time and mix until desired consistency, creating a loose bechamel sauce.
Add cheeses and melt into sauce.
Finely dice Jalepeno’s, Chili peppers and red bell peppers.
Add peppers and spices to cheese sauce and allow to simmer 2-3 minutes.
Serve over Mexican Meatloaf.

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