Recipe: Taco Meatloaf
Summary: This meatloaf is the best of both worlds to me; a good hearty meatloaf but with a Mexican twist I love so much. The recipe makes two meat loaves so is great for a big group, leftovers or to freeze one for later!
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 1 red 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 salt
- 2 teaspoons Mexican oregano
- 2 teaspoons ground cumin
- 1 28 ounce can peeled, crushed tomatoes , drained
- 1 pound ground sirloin
- ½ pound ground round or ground chuck
- ½ pound spicy Italian breakfast sausage
- 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 sharp cheddar cheese, grated
- 3 scallions, sliced thinly
For instructions please visit: Boulderlocavore.com
Preparation time: 20 minute(s)
Cooking time: 50 minute(s)
Number of servings (yield): 12
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