Meatloaf is a classic comfort food, but this Southwest-inspired twist takes it to a whole new level. Packed with bold flavors like roasted green chiles, chili powder, cumin, and melted cheddar cheese, this hearty dish is sure to become a staple at your dinner table.
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, peeled and finely chopped
- 1 red bell pepper, cored, seeded, and chopped
- 2 cloves garlic, minced
- 4 roasted green chiles (such as Hatch, Pueblo, or Anaheim), skin removed, seeded, and roughly chopped
- 2 tablespoons chili powder
- 2 teaspoons salt
- 2 teaspoons Mexican oregano (or regular oregano)
- 2 teaspoons ground cumin
- 28 ounces canned tomatoes, drained and chopped
- 1 teaspoon cider vinegar
- 1½ pounds lean ground beef
- ½ pound ground sausage
- 3 cups Panko bread crumbs
- 2 eggs, lightly beaten
- 1 (15-ounce) can creamed corn
- 8 tablespoons ketchup
- 8 ounces cheddar cheese, gratedSpend With Pennies
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Sauté Vegetables:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped onion and red bell pepper. Sauté until softened, about 5 minutes.
- Stir in the minced garlic and chopped green chiles. Cook for an additional 2 minutes.
- Remove from heat and let the mixture cool slightly.
- Prepare Meat Mixture:
- In a large mixing bowl, combine the ground beef, ground sausage, Panko bread crumbs, lightly beaten eggs, creamed corn, ketchup, and grated cheddar cheese.
- Add the sautéed vegetable mixture to the bowl.
- Season with chili powder, salt, oregano, cumin, chopped tomatoes, and cider vinegar.
- Mix thoroughly until all ingredients are well incorporated.
- Shape and Bake:
- Transfer the meat mixture into a greased 9×5-inch loaf pan, pressing down to eliminate air pockets.
- Place the loaf pan on a baking sheet to catch any drippings.
- Bake in the preheated oven for 1 hour, or until the internal temperature reaches 160°F (71°C).
- Rest and Serve:
- Remove the meatloaf from the oven and let it rest for 10 minutes before slicing.
- Serve warm, garnished with additional chopped green chiles or fresh cilantro if desired.
Tips for Success:
- Roasting Green Chiles:
- If using fresh green chiles, roast them over an open flame or under a broiler until the skin is charred. Place them in a sealed container for 10 minutes to steam, then peel off the skin, remove seeds, and chop.
- Cheese Variations:
- For a spicier kick, consider using pepper jack cheese instead of cheddar.
- Serving Suggestions:
- This meatloaf pairs wonderfully with sides like mashed potatoes, roasted vegetables, or a fresh green salad.
Storage and Reheating:
- Refrigeration:
- Store leftover meatloaf in an airtight container in the refrigerator for up to 3 days.
- Freezing:
- Wrap slices individually in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months.
- Reheating:
- To reheat, thaw overnight in the refrigerator if frozen. Warm slices in the microwave or in a 350°F (175°C) oven until heated through.
Conclusion:
This Cheesy Southwest Meatloaf brings a delightful twist to a classic dish, infusing it with bold flavors and a comforting texture. Whether you’re serving it for a family dinner or a casual gathering, it’s sure to impress and satisfy. Give this recipe a try, and it might just become your new go-to meatloaf!