Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Southwestern Chili-Cheese Meat Loaf
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- #89179
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped red bell peppers
4 cloves garlic, minced
2 fresh jalapenos, seeded and minced
2 tablespoons chili powder
2 tablespoons salt
2 teaspoons dried oregano
2 teaspoons cumin
1 can (28 ounce size) Italian peeled tomatoes, crushed and drained
1 1/2 pound ground beef
1/2 pound lean ground pork
1 cup fine bread crumbs
2 large eggs, beaten
1 cup corn kernels, canned or frozen
3 green onions, thinly sliced
1/2 pound sharp Cheddar cheese
directions
Heat the olive oil in a large skillet over high heat. Add the onions, red peppers, garlic, jalapeno peppers, chili powder, salt, oregano, and cumin. Cover, reduce the heat to low and cook, stirring once or twice, until the vegetables are soft, about 10 minutes.
Add the tomatoes and cook, covered, stirring once or twice, for 10 minutes longer. Remove from the heat and cool to room temperature.
Preheat the oven to 350 degrees F.
Combine the beef and pork in a large bowl. Add the tomato mixture, bread crumbs, and eggs. Mix well. Add the corn and green onions and mix again.
Transfer the mixture to a shallow baking dish or pan and form into a flat loaf. Bake for about one hour, or until the juices run clear.
Pour off any grease and pan juices that has accumulated in the bottom of the pan. Sprinkle with the cheese and return to the oven until the cheese is melted, about four minutes.
added by
cookin_ladies
nutrition data
858 calories, 64 grams fat, 31 grams carbohydrates, 42 grams protein per serving.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments
February 23, 2012
I am so pleased to find this recipe! I had that very same Food and Wine issue, the one with the comfort foods. I still may have a very abused copy, but I figured I'd look online first. This is a a great recipe -- whether prepared with or without the cheese atop (I've made it both ways). I may be making this today, but today I'll be making it with a Pat LaFrieda meatball blend -- beef, pork, veal, lamb. Still not sure why there's lamb in the mix ... Thanks for posting this recipe!
March 24, 2011
I got this recipe from a Food and Wine magazine between 1989 and 1992. During my move I lost the magazine. It was featuring comfort foods. the mashed potatoes were incredible, too. I would serve this to anyone. It is really flavorful and even people who say they don't like meatloaf like this. I cut the prepared meatloaf BEFORE cooking and freeze it. Or I share it with a neighbor who works or has small children. However, keep it all to yourself if you like leftovers. I served it one morning with fried eggs and grits and everyone loved it. I'm from New Orleans and we know food, so,you can trust this recipe.