Southwestern Meatloaf
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 8
Ingredients
Meatloaf
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 1 red pepper, finely chopped
  • 1 pasilla or poblano pepper, finely chopped
  • 4 cloves garlic, minced
  • 1 pound ground bison (or lean ground beef)
  • 1 pound chorizo (loose or remove from casings if in links)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ cup crushed tortilla chips
  • ½ cup breadcrumbs
  • 2 eggs, beaten
  • ½ cup heavy cream
Chili Glaze
  • 12 ounces chili sauce (I like Heinz)
  • 4 ounces pepper jelly (I used strawberry ancho but it doesn't much matter)
  • 1 tablespoon chili paste
Instructions
  1. Heat the oil in a skillet over medium high and add the onion and peppers; cook until soft, about 10 minutes, stirring frequently. Add garlic and cook for one more minute. Spoon onto a baking sheet or flat pan and transfer to the refrigerator to cool.
  2. Combine the bison and chorizo in a large bowl, working to break apart the chorizo and mix well into the bison. Add the cumin, coriander, chili powder, salt, pepper, tortilla chips, breadcrumbs, eggs and cooled vegetables. Mix to combine without overworking the meat.
  3. Gently mix in the cream, them place the mixture into a loaf pan, pressing down gently to smooth the top.
  4. Combine the ingredients for the glaze and stir until well combine. Spoon about ¼ cup over the top of the meatloaf and use the back of a spoon to make sure the meat is covered completely. Save the remaining sauce to serve alongside the meatloaf.
  5. Bake at 350 degrees for 1 hour; let rest for 10 minutes before slicing and serving.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2018/12/southwestern-meatloaf/