My kids just can’t get enough of this recipe. It’s a good thing that it makes two meatloafs! With five of us in the house, there is no way that one of these would be enough. I will usually serve these with something like Spanish rice or refried beans. Sometimes we will do a nachos and cheese or other Mexican-inspired dishes like enchiladas along with. It doesn’t matter what’s next to it on the plate, this is always the first thing to go. Check out what they are saying about this recipe over at Boulder Locavore:
“The blend of meats and spicy flavors elevates this recipe from regular meatloaf to something really special. What you love about taco flavors in the comfort of a meatloaf!”
I don’t know if I’ll ever go back to regular meatloaf again…or traditional tacos!
1 tablespoon Olive Oil
1 medium Yellow Onion, chopped
1 Red Bell Pepper, cored and chopped
3 large Garlic Cloves, minced
1-2 fresh Jalapeno or Serrano Peppers, cored and diced (remember to wear gloves!)
1-2 tablespoons Chili Powder (pick the amount of heat you want)
1 teaspoon Kosher Salt
2 teaspoons Mexican Oregano
2 teaspoons ground Cumin
1 28-ounce can Hunt’s peeled, crushed Tomatoes , drained
1 pound Ground Sirloin
½ pound Ground Round or Ground Chuck
½ pound spicy Italian Breakfast Sausage or Chorizo (loose)
1 cup dried Bread Crumbs (if making gluten free use gluten free bread)*
2 Eggs, lightly beaten
1 cup Corn Kernels, fresh or frozen and defrosted
8 ounces Kraft Sharp Cheddar Cheese, grated
3 Scallions, sliced thinly
Preheat oven to 350 degrees.
In a large, heavy pan heat olive oil over medium-high heat. Sauté the onion, bell pepper, garlic, jalapenos or Serrano chiles, and seasonings until beginning to soften and onion becomes translucent (about 5-7 minutes).
Add tomatoes and cook at low temperature, covered, for 10 minutes stirring occasionally. Remove from heat and allow to cool slightly.
In a large bowl combine the ground beef, sausage, vegetable mixture, bread crumbs, eggs, corn and green onion; mix until fully combined.
Divide evenly into 2 9×5 inch loaf pans. Bake for 50 minutes. Drain any juices, spread grated cheddar cheese evenly on the tops of the loaves and bake until melted. Allow to cool slightly before serving (10 minutes).
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Quick Tip: Use whatever blend of meats you like.
Thanks again to Boulder Locavore for this zesty and delicious recipe.