Week 51: Tex-Mex Meatloaf

The Recipe
1 tbsp olive oil
1 finely chopped onions
1 red bell pepper, finely chopped
1-2 jalapenos, minced
2 garlic cloves, minced
1 tbsp mild chili powder
1 tsp salt
1 tsp oregano
1 tsp cumin
1 can tomatoes
1 lb Ground beef and pork
1/2 cup dry bread crumbs
1 eggs
1 can corn, drained
2 green onions, sliced
4 ounces shredded cheddar

(Jalapenos AND an entire tablespoon chili powder? No way DH would be able to eat that! I left out the jalapenos and used 1/2 tbsp paprika instead of the chili.)

Preheat the oven to 175 C. Warm the olive oil in a skillet, and add the onions, red bell pepper, jalapeno, garlic, chili powder, salt, oregano and cumin. Cook covered over low heat for 10 minutes. Add the tomatoes, re-cover, cook another ten minutes. Let cool to room temperature.
Combine the beef/pork, tomato mixture, bread crumbs, and eggs in a large bowl. Add the corn and green onions. Transfer to a baking dish and form into a flat loaf. Bake for about an hour and 20 minutes. Sprinkle cheese on top and stick back in the oven long enough for the cheese to melt.

Serve with bread rolls.

The Verdict
Ok, first of all, I misread the recipe, so didn't discover how LONG it had to be in the oven until too late. So instead of 10 minutes, 10 minutes and 80 minutes, my cooking times were more like 5 minutes, 5 minutes and 70 minutes. Don't think it harmed the taste too much though.

I thought it mild, DH, even with my substitutions, found it a tad on the hot side. Good thing I didn't actually follow the recipe then! Fortunately it wasn't TOO too hot for DH, and with some extra chilli, I found it quite tasty. I'm not a huge fan of meatloafs in general, but this was one of the better ones I've tried.