Mexican Meatloaf
Yield: 8-10 servings
Cook Time: 1 hour, 15 minutes
Tips: For added color in presentation, place a few sprigs of fresh cilantro on each serving dish.
Suggestion: Delicious served with a salad or vegetable and side of bread.
Ingredients
- Meatloaf
- 1 1/2 lbs. lean ground beef
- 1/2 lb. pork or beef chorizo
- 1 egg
- 3/4 cup cornmeal
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 4-oz. can diced green chiles
- 1/4 cup chopped fresh cilantro
- 1 14-oz. or 1-lb. can stewed tomatoes
- 1 8-oz. can corn kernels, drained
- Creamy Salsa
- 1 7-oz. can salsa verde (or use 7 oz. of bottled salsa verde)
- 1 cup sour cream
Directions
Preheat oven to 350° F.
In a large mixing bowl, combine ground beef, chorizo, egg, cornmeal, salt, pepper, chiles, cilantro, stewed tomatoes and corn. Mix gently and thoroughly. Transfer to a 9 x 5-inch loaf pan and press to create a loaf shape. Bake for 1 hour 15 minutes or until top of loaf has browned and loaf appears done. Let stand about 5-10 minutes before slicing. Serve with Creamy Salsa.
Creamy Salsa
Combine salsa and sour cream and mix until thoroughly blended.
In a large mixing bowl, combine ground beef, chorizo, egg, cornmeal, salt, pepper, chiles, cilantro, stewed tomatoes and corn. Mix gently and thoroughly. Transfer to a 9 x 5-inch loaf pan and press to create a loaf shape. Bake for 1 hour 15 minutes or until top of loaf has browned and loaf appears done. Let stand about 5-10 minutes before slicing. Serve with Creamy Salsa.
Creamy Salsa
Combine salsa and sour cream and mix until thoroughly blended.