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My Tex-Mex Meatloaf

M My Tex-Mex Meatloaf


1 lb. ground sirloin meat
1 lb. ground sausage
2 slices of toasted white or wheat bread finely crumbled or 1 cup croutons crushed *
1 - 4.5 oz. can diced mild green chilies
1 med. sweet yellow onion chopped
8 oz. shredded or small cubes of medium cheddar cheese or co-jack cheese (reserve 1/2)
1/2 c. medium salsa (or hot if you like it extra spicy)
1 egg slightly beaten
3 cloves of garlic pressed or crushed
2 tsp. chili powder
1 tsp. ground cumin
2 tsp. dried oregano
1/2 cup of fresh chopped cilantro
1 tsp. sea salt

Preheat your oven to 350 degrees. Mix all the ingredients together except 1/2 the cheese set aside. Make sure it is all blended together. Form it in a large loaf pan or any pan that will fit your meatloaf and still gives it room to release the fluids around it without spilling over. You can even use a cast iron skillet and make it round instead of loaf shaped. Cook for 1.5 - 2.0 hours. Check after 1.5 hours to see if done. If not, cook 1/2 hour longer. I like mine well done. Add the remaining cheese on top the last 5 minutes in the oven.

Like it extra spicy? Add jalapeƱos when adding the cheese on top. Serve with guacamole or sliced avocado, and sour cream. Garnish with tortilla chips.

* you can omit the bread or croutons if on a low carb diet. Add the extra 4 oz of cheese mixed in instead of on top to help keep the loaf together and less crumbly. Like extra cheese? Add another 4 oz. on top!


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