Abuelo’s Mexican Meatloaf
I found out that at least one of my grandkids had some genetic defect that made it difficult for them to enjoy my traditional meatloaf. What a terrible handicap!!! Anyway, I got to thinking about how I might change things up a bit. As near as I can tell, they love all things Mexican food. So I did my darnedest to Mexican-ize this tasty loaf of protein. I think it tastes wonderful!
Ingredients:
½ cup panko bread crumbs
1 egg
1 can Rotel Original, juices drained
1 can diced green chilies
1 Tbs ground cumin
2 to 3 garlic cloves, minced
½ cup of sliced olives
½ cup onions, diced
½ cup frozen sweet corn
1 Tbs ground coriander
½ cup sharp cheddar
½ cup Monterey Jack cheese
1 lbs. lean ground beef
1 lbs. ground pork
Salt and pepper to taste
Cilantro
Directions:
- Preheat oven to 350 degrees.
- In a large bowl combine the meats, egg, panko, Rotel, chillies, cumin, coriander, garlic, corn, olives, 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 meat loaf from oven and sprinkle cheeses evenly over the entire top. Return to oven for ~15 minutes (until cheeses are melted).
- Remove meat loaf from oven again and let rest for ~10 minutes
- Garnish with Cilantro,
Serve salsa on the side with rice and refried beans.