Southwestern Stuffed Meatloaf

Posted by chuckwagon

January 18, 2008

How about we put a little southwestern flair into the old standby comfort food, meatloaf. Nothing fancy here, just plain good food with some zip added for good measure. Let’s get started…

You’ll need…

1½ lb lean ground meat (beef, pork, or a mixture of your choice)
½ onion - chopped
1 can chopped green chili or ? cup of peeled, seeded and chopped fresh chilies
2 eggs - beaten
1 cup dry oatmeal (you can use plain bread or cracker crumbs if you like. I often will use dry cream of wheat)
½ teaspoon salt
1½ cups frozen corn (drained canned corn can be used but it doesn’t have as good a flavor)
2 cups grated jack or cheddar cheese
1 cup salsa

Preheat oven to 325°

Mix together meat, onion, green chili, eggs and salt. Add the oatmeal or what ever you’re using, being careful not to over mix.

Put a little over half of the meat mixture in a non-stick loaf pan. Press over bottom and about halfway up the sides - leaving a cavity down the length of the pan.

Mix corn and cheese together and carefully put it in the meat cavity. Pull sides of meat over corn and cheese.

Press remaining meat mixture into the shape of your loaf pan and place on top of the corn mixture. Carefully seal meat by pinching sides and ends together. Pour salsa over the top.

Bake approximately 1 hour…

When done, loosen the sides and ends with a knife. Using a couple spatulas, gently so as not to break it in half, slip under each end and lift out.

Place on a small platter and let set for 10 minutes. Use a sharp knife to slice into serving sizes. Enjoy!

This goes fantastic with Spanish rice. Serve up tortilla chips with the remainder of that jar of salsa. Try to receive the complements with humility.

If you ain’t sweatin, it ain’t chili,

Chuckwagon 505

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