Food Friday with author Holley Trent

This meatloaf spin-off has ground up tortilla chips. Its airier texture is due to rolling the meat rather than patting it into shape. This dish is a perfect substitution for pickier eaters, and the cheese in the middle adds a little something for the kiddos.

Holley’s Tex-Mex Meatroll
2 lbs. lean ground beef
1 tsp. salt
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. mustard powder
½ tsp. cayenne pepper
½ tsp. ground black pepper
1 cup shredded cheddar cheese (can substitute Pepper Jack)
3 cups crushed corn tortilla chips
¼ cup mild salsa

Preheat oven to 350°F.

Mix meat, egg, and seasoning in a bowl.

On waxed or parchment paper, pat the meat mixture into a rectangle as wide as your loaf pan or slightly less wide than the width of your paper if you’re baking on a cookie sheet.

Cover the surface of the beef with the tortilla chips. Just eyeball it. You don’t need to use the full three cups – just make sure you have good coverage.

Spread the cheese over the top. Pretend you’re building a pizza.

Take one end of the paper and roll the meat as if it were sushi, but don’t catch the paper in the roll. Gently tease the roll to the end and carefully transfer to a greased pan.

Pat the ends so they’re rounded and the ingredients inside don’t fall out.

Brush the top of the loaf with salsa. Water it down a bit if doing so makes it easier to spread.

Cover with foil. Mold it against the roll a bit to provide structure to the meat holds its shape as it cooks.

About 45 minutes in—when the roll has firmed but not completely cooked—remove foil. Apply another brushing of salsa.

Bake until a thermometer reads 160°F.

Let the meatroll rest for at least ten minutes before cutting.

While your dinner is baking, check out my fun Christmas FREE READ Boughs of Halle only at Musa Publishing.

Ex-hipster Erin Posey is too cool for Christmas. But, when her mother announces she’s driving up to North Carolina to visit her prodigal daughter, Erin engages in a last-minute scramble to deck the halls of her bungalow. In a night rife with frustrations, a tree salesman named Halle takes pity on the frazzled school photographer and helps her get into the holiday spirit.

When the tree’s twinkle lights turn on, the magic Erin feels doesn’t have a thing to do with the joyous season. She knows she needs to mend her strained relationship with her mother, so once all the tinsel has gone on, she sends Halle on his way.

The handsome stranger has got quirky Erin pegged better than anyone she’s ever met. She wants him to return, but is her charm like mistletoe? Does the magic exist only when she’s up close, or will thoughts of her be enough to draw Halle back for a New Year’s kiss, too?

To claim your free copy of Boughs of Halle please click HERE.

Holley Trent is the author of Executive Decision, Mrs. Roth’s Merry Christmas, and Her Resident Jester – all available now from Musa Publishing’s Calliope Romance Line.

To see all of Holley Musa Publishing books, please click HERE.

Learn more about Holley Trent on her blog and follow her on Twitter.

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About marciboudreaux

Marci Boudreaux lives with her husband, two daughters, and their numerous pets. She is a freelance writer appearing monthly in a variety of local magazines as well as a content editor for several small publishing houses. Romance is her preferred reading and writing genre because nothing feels better than falling in love with someone new and her husband doesn't like when she does that in real life. Marci is currently working on her Masters in Publishing because she still has time to sleep.
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2 Responses to Food Friday with author Holley Trent

  1. Rhea Rhodan says:

    Oh, yum! That sounds so good!

  2. Vonnie says:

    Sounds terrific, Holley. I’m a bit scattershot with my cooking, so hope you don’t mind that I won’t roll it out and pat and play with it. I’ll just sling it in the loaf tin same as usual. I’ve never thought of using crushed tortilla chips before.

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