I got this recipe from a horse list taht I belong to, and it is sooo good, I just had to share it with you !

Mexican Meatloaf (Freezer-friendly)

Turn up the heat up on this zesty meatloaf by adding hot green chilies or chipotle peppers. I swapped out the tomatoe sause for our home made salsa, to make it a true home-made meatloaf!

Mexican Meatloaf

• 1 spray(s) cooking spray
• 1 1/2 pound(s) uncooked lean ground beef (with 7% fat)
• 1 cup(s) rolled oats
• 1 medium onion(s), finely chopped
• 1/2 tsp garlic powder
• 4 oz canned green chili peppers, mild,
• diced 1 large egg(s)
• 1 Tbsp chili powder
• 2 tsp ground cumin
• 8 oz canned tomato sauce

Instructions:
Preheat oven to 375°F. Coat a loaf pan with cooking spray. Combine all ingredients, except half of tomato sauce, together in a large mixing bowl. Set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top. Bake for 60 minutes. Spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.

Freezing and thawing instructions: If freezing, bake meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350°F for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes more.

Cloud 9 Ranch is honored to bring you some awesome homemade gifts for this Christmas Season. With less then 3 months before Christmas, now is the time to place your orders for home-made goodies.

Cloud 9 Ranch has produced some great tomatoes this year, along with the help of our neighbors who grow peppers, and more tomatoes then they could harvest before moving. We have made several batches of salsa, from sweet to hot, and in three different sizes. All ingredients are hand-picked at the peak of freshness, and only the best make it into the salsa.

Close up of Salsa

Size

Quart $13.00 Pint $10.00 Half Pint $8.00

Flavor

Hot Mild Sweet

We were also able to harvest enough blackberries to make a couple of batches of blackberry jam and jelly. Wild Blackberries, in my humble opinion, are the best! The flavor is like no other, and the color is perfect. These were also picked at the peak of freshness, and “packed” away till I had enough to make the jams and jellies.

Order your Blackberry Jelly or Jam here:

Size

8 oz $10.00 4 oz $6.00

Flavor

Jelly Jam

All prices include the shipping.  The jars come nicely labeled with ingredients listed, and if your shipping somewhere else, a note can be included from you. Gift wrapping is also available.

My tomatoes are coming in strong right now! So this morning, we went to the Farmers Market to get a few items that I’m not growing here at home, like sweet peppers and hot peppers, onions, and a few seasonings. Some co-workers of Nathan’s gave him some recipes to bring home to me, and I combined two of the recipes to make my salsa. Now, I’m not expert Salsa tester, but, I think it turned out really well. A bit of a bite when you first taste it, with just a hint of lime. But then it turns sweet, and with a salty chip, the mix is just awesome!

Tomatoes from our garden

For those interested, here is the recipe:

Approx 20 ripe tomatoes
2 hot peppers
5 onions
3 sweet peppers
1TBSP pepper
1/4 salt
1/2 cup Sugar
2 TBSP diced garlic
1 bunch cilantros (or about 2 TBSP dried cilantros)
3 TBSP Cumins
4 limes
2 - 12 oz cans tomato paste

I used my blender to chop the tomatoes, peppers, and onions, adding each to a large pot as they get chopped up. While I was working on the chopping, Nathan added the other incredients to the pot (except tomato paste). Limes were added last, cutting into quarters, and squeezing the limes into the pot.

Bring to boil, add tomato paste, and bring back to boil. Cover and simmer 30-45 minutes, uncover and turn off heat. Leave set to cool for cold packing, or hot pack into jars. Refridgerate overnite, then store in cool, dry area.

If hot packing, make sure the jars are sterile and kept in hot water until ready to fill. I’m finding I like cold packing better then hot, as the recipes and the jars are easier to handle. I used my pressure cooker to process the salsa, mainly because it takes less time to process with a pressure cooker then with a hot water bath.

This recipe yielded 5 pint jars (all I had left), and 6 jelly jars (great for gifts). If you decide to try this recipe, please stop back and leave us a note, we would love to hear from you!

Yielded Batch of Salsa

Close up of Salsa