Abuelo’s Mexican Meatloaf V.2
It’s important to back and update recipes as we learn things and as things change. Since V1, a family member developed at dairy intolerance and another can no longer handle as much salt. So I made some changes and everyone loved the results. Both versions are tasty!
½ cup panko or Italian bread crumbs
1 can Rotel Original, juices drained
1 can diced green chilies
1 can Old El Paso Green Chili Enchilada sauce
1 Tbs ground cumin
1 tsp each garlic and onion powder
2 to 3 garlic cloves, minced
1 Pablano pepper, seeded, deveined and diced
2 Jalapeño peppers, seeded, deveined and diced
1 sm-med onion, diced
1/4 cup Trader Joe’s corn salsa
1 lbs. lean ground beef
1 lbs. ground pork
1 cup cheddar/Monterey Jack cheese
Salt substitute and pepper to taste
Fresh Cilantro, chopped and/or sliced green onions
- Preheat oven to 350 degrees.
- In a large bowl combine the meats, egg, panko, Rotel, fresh and canned chilies, cumin, garlic, corn salsa, and onions. Mix it all together but do not overwork the mixture.
- In a 9×17 baking dish. form the mixture into a loaf shape. Bake on a middle rack, for ~1 hour. The internal temp should be ~160 degrees.
- Remove the meatloaf from the oven and pour the green chili enchilada sauce evenly over the entire top. Return to oven for ~15 minutes).
- Remove meatloaf from oven again and let rest for ~10 minutes. Plate and keep warm dairy-intolerant portions with sauce spooned on top. Sprinkle the remaining portion with cheese and return to the oven to melt the cheese. Serve by spooning sauce over slices.
- Garnish with Cilantro and/or green onions
Serve salsa on the side with rice and refried beans. Or we like it with just plain old mashed taters too.