brazilian Picanha Meatloaf

Lay's just doesn't know when to stop when it comes to experimenting with new potato chip flavors- now they have a flavor called Brazilian Picanha, which is the best cut of beef available in Brazil. But the chips are also flavored with Chimuchurri, which is an Argentine sauce that's olive green in color.

Taste test of the chips: They reminded me of the Southern Biscuits and Gravy potato chips made last year. I guess the human tongue can only differentiate so much from all the flavors in the world to the point where flavors of different foods taste very similar. But I liked the Southern Biscuits and Gravy chips, therefore, I like the Brazilian Picanha chips as well.

Taste test of this meatloaf: Not spicy but dried out. I put 1/2 cup of chimichurri sauce like I usually put 1/2 cup of a sauce or liquid into my meatloaf recipes. I think I should sauteeing actual onions from now on, since those provide moisture to meatloaf recipes, rather than using onion powder. I'm actually kind of embarrassed that the meatloaf was dry- I've made several dozen meatloaf recipes on this channel and somehow this one didn't work out this time. 

But eating the meatloaf with ketchup really helps!

This meatloaf is part of my theme this month of Brazil-based recipes, but this one is the only one that doesn't include Brazil nuts.

You will need:

For the cooking equipment:

A large bowl
A lasagna pan
Nonstick cooking spray

For the meatloaf:

2/3 tbsp. of onion powder or 1/2 a sauteed onion
2 beaten and whisked eggs
1/2 cup of chimichurri sauce
Pinch of parsley
Pinch of garlic powder
Pinch of salt
Pinch of black pepper
1 cup of crushed up Brazilian Picanha potato chips(I used a Ziploc bag to crush them up)
1 pound of 93% ground beef

1. Mix all ingredients in a large bowl but be careful not the overmix the mixture- that will dry out the meatloaf!
2. Spray a lasagna pan with nonstick cooking spray.
3. Form 2 loaves from the meatloaf mixture.
4. Bake the meatloaves in a 350 degree Fahrenheit oven for 60-65 minutes, or until the internal temperature reaches 160 degrees Fahrenheit. Let the meatloaves rest after they're done at room temperature for 5-10 minutes.
5. Bon appetit!