Ingredients

The following ingredients have 20 Servings
  • 2 tablespoons olive oil
  • 1 large onion (peeled and fine chopped)
  • 1 red bell pepper (cored, seeded and chopped)
  • 2 cloves garlic (minced)
  • 4 green chiles (roasted, skin removed, seeded and rough chopped. Hatch, Pueblo or Anaheim peppers.)
  • 2 tablespoons chili powder
  • 2 teaspoons salt
  • 2 teaspoons oregano (Mexican Oregano preferred. )
  • 2 teaspoons cumin
  • 28 ounces tomatoes (canned, drained, chopped)
  • 1 teaspoon cider vinegar
  • 1 1/2 pounds lean ground beef
  • 1/2 pound ground sausage
  • 3 cups Panko bread crumbs
  • 2 eggs (lightly beaten)
  • 1-15 ounce can creamed corn
  • 8 Tablespoons catsup
  • 8 ounces cheddar cheese (grated)

Instruction

  • In a large hot skillet heat olive oil over high heat.
  • Add onions, bell pepper and cook until onions start to turn translucent.
  • Add chile peppers, chili powder, salt, oregano and cumin. Turn down heat to low and cook, stirring occasionally until flavors blend, about 5 minutes.
  • Add garlic and cook until fragrant. Add tomatoes and cook stirring occasionally, for 5 minutes. Remove from heat, stir in vinegar and let cool to room temperature.
  • Preheat oven to 350 degrees. In a large bowl, combine beef and sausage. Add cooked tomato mixture, bread crumbs, eggs, corn and mix well. Divide mixture into 10 1/2 ounce portions and shape into loaves. Or will make two 9 x 5 loafs.
  • Add 1 tablespoon of catsup to each loaf and spread around on the top.
  • Bake 40 minutes or until meat thermometer into center registers 160 degrees. Pour off any pan juices. Sprinkle cheese evenly over meat loaf and return to oven until cheese melts.
  • Tent the meatloaf with foil and let rest for 10 minutes. Serve.