Green Chile Cheesy Meat Loaf


Ryan and Gina love this quick recipe because it is a crowd pleaser, and a grown up, New Mexico take on classic meat loaf. Makes great sandwiches the next day, too. But there might not be any leftovers, this dish is that good.


  • 4 Tbs. extra virgin olive oil
  • 2 carrots, cut into ¼” dice
  • 2 celery stalks, cut into ¼” dice
  • 1 onion, cut into ¼” dice
  • ½ cup green chile, diced
  • 3 garlic cloves, minced
  • 2¼ cups fresh bread crumbs
  • 1 Tbs. plus ¼ cup minced fresh flat-leaf parsley
  • 2 oz. mozzarella cheese, shredded, plus 6 oz., cut into ½” cubes
  • Salt and freshly ground pepper, to taste
  • 2 lbs. ground beef (80% lean)
  • 2 eggs, lightly beaten
  • ½ tsp. minced fresh thyme
  • Mashed potatoes for serving 


Preheat oven at 350°F. Coat bottom of roasting with 1 Tbs. olive oil. In deep sauté pan over medium-high heat, warm 2 Tbs. oil. Sauté carrots, celery, green chile and onion 8-10 minutes. Add garlic. Sauté 1 minute. Cool 10 minutes.

In another bowl, combine ¾ cup bread crumbs, 1 Tbs. parsley, 1 Tbs. oil, shredded cheese, salt and pepper.

In large bowl, mix beef, the remaining 1 ½ cups of bread crumbs, vegetable mixture, eggs, ¼ cup parsley, thyme, cubed cheese, salt and pepper. Transfer to prepared pan; shape into 10” x 5” loaf. Cover top and sides with cheese-bread crumb mixture. Bake until internal temperature registers 165°F, about 1 hour and 10 minutes. Serve with mashed potatoes. Serves 8.

Prime Rib


Prime rib can be an intimidating dish – it’s not cheap. It makes a spectacular presentation when carved tableside. Ryan and Gina love this easy to prepare recipe that requires only a little preparation and always get a lot of compliments.


  • Butter
  • Grey Poupon
  • Garlic
  • Black pepper and salt
  • Liquid smoke
  • Prime Rib (ask your butcher for recommendation on pounds per person)


Coat meat with Grey Poupon and sprinkle with garlic powder, black pepper, and salt. Add a few drops of liquid smoke (depending on size of dish). Melt 4-5 tablespoons of butter and coat the meat. Cook at 325° until internal temperature is 135°-140°. Allow dish to rest for five minutes and then remove from pan.

Once the meat is out, transfer the pan to the stovetop on medium heat. Add a small amount of red wine and beef broth to the pan and reduce. Your goal here is to loosen up the leftover juices that stuck to the bottom of the pan while baking. Continue to stir the wine/broth while lightly scraping the bottom of the pan. Add salt, pepper, and garlic powder until the taste is to your liking.  Serve as au jus.

Stuffed Green Peppers


Cubby’s Aunt Marion always made this for the family back in Dallas. They’re delicious and always bring back wonderful childhood memories for him. 


  • 1 pound ground sirloin
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 6 cloves of garlic chopped OR Spice World minced or chopped garlic in the jar
  • ¾ cup uncooked instant rice
  • ¾ cup water
  • 1-14.5 ounce can peeled and diced tomatoes with juice
  • 1-14.5 ounce can stewed tomatoes, chopped
  • 1 cup of green chile
  • 1 jigger of red wine
  • Salt and pepper to taste
  • 6 large green bell peppers
  • 1-16 ounce Prego jar spaghetti sauce


  1. Preheat oven to 325°. In a large stock pot add olive oil and cook onions until translucent.
  2. Add sirloin and cook until brown, drain any fat.
  3. Add the onions, rice, water, diced tomatoes, and stewed tomatoes into the stock pot. Season with salt and pepper. Simmer until rice is tender.
  4. Cut the tops off the bell peppers and clean out the seeds and membrane.
  5. (Note: You may have to slightly slice the bottom of the peppers to make them stand up.)
  6. Fill peppers with meat mixture.
  7. Place in a casserole dish and bake in a preheated oven for 20 minutes or until peppers are as tender as you like.
  8. Served topped with spaghetti sauce and Monterey Jack cheese.