Chililoaf.

     I think I'm going to try to experiment with different styles of this amazing dish. I've been craving meatloaf lately, and I want to try different types. It's like pizza, chili, borscht, or sushi, in that it has basic ingredients that make it what it is, but there are various regional, familial, and experimental interpretations of it from that starting point.
     Meatloaf, in my view, is a concoction of ground meat (any type), with grain and egg to hold it together. Past that, like I said, there are different styles to go with from there. One way I learned when I was a kid was ground beef, oats, and egg, with cream of mushroom soup mixed in. Tastes like Swiss steak.

     But I discovered a new one! Chili-style! There's the foundation of ground beef, oats, and egg. Then I added 1 medium onion, enough serrano peppers (8000 - 23,000 Scoville units) to match the amount of onion, a medium can of diced tomatoes, a can of whole kernal corn, and a cup of red and black beans. For spices, I added 2 tablespoons of chili powder, a table spoon each of salt and red pepper, and a teaspoon each of garlic powder and cumin.
     After mixing them all together, I baked it at 400* for 1 hour. I had a nibble before work, and I was craving it all evening. After work, I had a helping and was amazed! I'd like to see what it's like to serve it over rice.
     I'm looking forward to trying different ways of chili meatloaf, and blogging more about it. I'm waiting for this years habanero shortage to subside. If I could find hotter peppers, I'd use them. But I digress from the main point; and that main point is that anyone reading this should try it!