Cheesy Southwestern Meatloaf

A main meatloaf dish with a twist from Cook’s Country.

Has Kim tried this? No

1 cup prepared salsa

3 tbsp brown sugar

4 (6-inch) corn tortillas

1.5 lbs ground beef chuck

1/2 lb ground pork

1/2 c sour cream

3 large eggs

1 (4 oz) can green chiles, drained and finely chopped

3/4 c chopped scallions

1/4 c minced fresh cilantro

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1/2 tsp pepper

1 c grated pepper jack cheese

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with foil.

Combine salsa and brown sugar in small saucepan and set aside.

Tear tortillas into small pieces, grind in food processor until they resemble cornmeal, and transfer to large bowl. Add meat, sour cream, eggs, chiles, scallions, and seasonings. Mix with fork until evenly blended. Turn mixture onto foil-lined baking sheet and pat into 9 by 5 inch loaf shape. Brush with 1/4 c salsa mixture.

Bake for 40 minutes. Scatter cheese on top and continue baking about 30 minutes (center of loaf should be 160 degrees). Set aside to cool slightly.

While meatloaf cooks, simmer remaining salsa mixture over medium-high heat until thickened, 3 to 5 minutes. Serve over individual slices of meatloaf.

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