Frito Meatloaf

Plan Z Phase: This is a Z2 (ZReduction) recipe.

You are allowed 9 Fritos for your crunch so in this flavorful meatloaf, prep you count out 54 full-sized Fritos (regular, not scoop) and then grind them up instead of breadcrumbs. When you serve it, remember that your crunch item is already included, so no breadstick or crackers with this meal.

Servings: Serves 6

Ingredients:

• 54 Fritos finely crushed (you can do this with a food processor or put them in a bag and break them up with a rolling pin)
• 1 tsp of cumin
• 1 tsp of garlic powder
• ¼ tsp of ground black pepper
• ½ tsp of grated sea salt
• 1 cup of thick salsa.* You choose your favorite. Make sure there is no sugar or fruit in the ingredients. Can be mild, medium or hot.
• 1.5 pounds of ground sirloin
• 2 eggs

Directions:

Put all the ingredients in a large bowl. Mix to combine thoroughly. I do this with clean hands. I really dig in.

Preheat your oven to 350 degrees.

Get out your 9″ x 5″ loaf pan. Spray it with olive oil spray. Put in your meatloaf and form it into a loaf shape.

Bake at 350 degrees for about 60 minutes. Let it sit out of the oven for another five minutes before cutting to serve.

*You can take any leftover salsa and use it like sauce on your meatloaf slice. Limit yourself to a quarter cup at the most.

I used Frontera Chipotle salsa. Chef Rick Bayless lives in Chicago and his offerings are high quality.  I did notice there is a bit of sugar in there but it’s the last ingredient so it’s almost nothing. Don’t use pico de gallo. That would be too watery. If you are using fresh salsa make sure it’s thick. Most are not.

If you want a firmer meatloaf and your salsa is a bit watery, you can drain the salsa in a sieve and then add it to your meatloaf.

Enjoy!

Cheers,