Tex-Mex Chili-Cheese Meatloaf
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Tex-Mex Chili-Cheese Meatloaf
From “The El Paso Chile Company’s Texas Border Cookbook.
Yield: 1 loaf
Preheat the oven to 350 degrees.
Warm the olive oil in a skillet, and add the onions, red bell pepper, jalapeno, garlic, chili powder, salt, oregano and cumin.
Cook covered over low heat for 10 minutes. Add the tomatoes, re-cover, cook another ten minutes. Let cool to room temperature.
Combine the beef and pork in a large bowl. Add the tomato mixture, bread crumbs, and eggs and mix together. Add the corn and green onions.
Transfer to a baking dish and form into a flat loaf. (It’ll be pretty loose.) Bake for about an hour and 20 minutes. Pour off the fat, (if you’re feeling ambitious) sprinkle the cheese on the top, and stick it back in the oven for just along enough for the cheese to melt.
Carla
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Source: The Julie/Julia Project
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From Carla
Posted 1 year, 12 months ago
My family and I ate this over the holiday and it was delicious. I would add more spice though.