UCCFS: Meatloaf vs Enchiladas Round 1

The Ultimate Chilehead Comfort Food Showdown continues on with another 4 seed, Meatloaf trying to tackle 13 seed Enchiladas. When people refer to comfort food, they often think of something homemade, and meatloaf is one of those type of meals. I for one was scared at my Mom’s creepy creation as it moved across our dining table, but for many this meaty offering brings warm memories of dinner at home. In today’s world, meatloaf has changed to be more than just beef and sauce in a casserole dish. There are so many variations with vegetables, cheese and other forms of meat, even the sauce varies from loaf to loaf.

Enchiladas is quite versatile as well. There really is no atypical enchilada as the soft tortillas are stuffed with a variety of meat, cheese and veggies and the sauce can be red, green or cheesy. On top, cheese is customary as it is usually melted above the sauce. This Mexican food is just as popular to some as the tacos are, and perhaps a favorite in New Mexico where the popularity of red and green sauce is most prevalent.

Depending on how you were raised, a good enchilada can go toe to toe against the best of meatloaf, but that is for you to decide. Which is your favorite? If you have a story to tell, please explain why you came about your decision.

Check out the new re-seeded bracket: UCCFS Bracket

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8 thoughts on “UCCFS: Meatloaf vs Enchiladas Round 1

  • September 18, 2011 at 9:56 am

    My Moms Meatloaf was great and I still like it to this day. My recipe is based on it but slightly different. I use 2 pounds of fresh ground beef placed in a mixing bowl. I add a pinch each of salt-n-pepper. I also add about a cup and a half of cooled, cooked white rice. Then I add one beaten egg, one cup sourdough breadcrumbs, 1/3 cup Milk, and on top of all that approximately 2 tablespoons of fresh, chopped Parsley. I also add a pinch of Nutmeg, a large clove of chopped fresh Garlic, and a half cup chopped fresh white or yellow Onions. I add about 2 tablespoons of Worcestershire sauce (and occasionally add same amount of a good BBQ sauce) & then mix well. I place mixture into bread pan/s or in an open casserole dish and bake/cook it covered with foil for about 35 minutes in a 400 degree oven. Keep an eye on top of the loaf. When it begins to appear like its browning I remove foil and coat top liberally with some good tomato Ketchup and continue cooking it UN-covered for about 10-20 more minutes or until it begins to get darkened edges. Remove it and cool it a few minutes and then slice it like you would fresh baked bread – only thicker. Serve /w/ whatever YOU want on side. :_thumbsup:

  • September 18, 2011 at 10:01 am

    I am still having flashbacks of my Mom’s. I would think with all the sauces you have at your disposal, that you would still use ketchup. Have you ever strayed away from the traditional and used something spicy or teriyaki or jerk style for example? I used Three Hot Tamales “Cry Baby” a few years back and it was my first attempt at meatloaf and it rocked.

  • September 18, 2011 at 10:08 am

    Absolutely YES I have used other things. Teriyaki is a staple, and now I use Naga powder as well. I just posted the basic recipe but one can add whatever their fiery lil heart desires. :splode:

  • September 18, 2011 at 10:54 am

    As a comfort food, for me its enchiladas. but only the green. I will take meatloaf over reds.

  • September 18, 2011 at 9:14 pm

    This is a great battle so far. Almost a full day of voting in the books are we are tied 11-11.

  • September 19, 2011 at 10:27 am

    I’m a veal, pork and bison man myself…..

  • September 20, 2011 at 3:51 am

    Man, I love them both but nothing beats some good old Mexican food! Come on ‘ladas!

  • September 23, 2011 at 11:07 am

    Al, Here is my Ma’s meatloaf recipe I promised I’d get for you. Try it and you might actually enjoy the stuff. ~Burn In – Burn Out!~ 😀

    Place in large bowl
    Hamburger (about 2 1/2lbs)
    Worcestershire 1/4.C
    Salt 1 Tbls.
    Pepper 1 teas.
    2 lg cloves of garlic (minced)
    Mix well together.

    In separate bowl .
    2 eggs slightly beaten
    4C. bread crumbs (I use dried Sour Dough, made into crumbs in blender)
    1 C Milk
    2 Tbls. Parsley, chopped
    Allow these ingredients to meld together, before adding them to the hamburger mixture.
    Mix all well

    Place into greased (oiled) Pan

    (optional) top with tomato sauce, or chili sauce.
    Bake at 350 degrees-1 hr. or until you stick silver knife into center & no juice with blood comes out.

    Enjoy: this can be adjusted to taste Hope you enjoy this.
    Love, Mother

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