Colorado Chili Meatloaf
Ingredients
- 2 tbsp olive oil
- 1 medium onion (diced)
- 1 red bell pepper (diced)
- 2 tsp garlic (minced)
- 2 Jalapeño peppers (chopped)
- 2 tbsp chili powder
- 2 tsp salt
- 2 tsp oregano
- 1 tsp cumin
- 28 oz canned tomatoes (diced and drained)
- 1½ lbs lean ground beef
- ½ lb ground sausage
- 1 c bread crumbs
- 2 eggs (lightly beaten)
- 1 c corn
- 3 green onions (chopped)
- 8 oz sharp cheddar cheese (grated)
Instructions
- In a large skillet, heat 2 tbsp olive oil over high heat. Add 1 medium onion, 1 red bell pepper, 2 tsp garlic, 2 Jalapeño peppers, 2 tbsp chili powder, 2 tsp salt, 2 tsp oregano, and 1 tsp cumin. Cover, reduce heat to low, and cook, stirring occasionally until vegetables are soft (about 10 minutes).
- Add 28 oz canned tomatoes and cook, covered, stirring occasionally, for another 10 minutes.
- Remove skillet from heat and let cool to room temperature.
- Preheat oven to 350 °F
- In a large bowl, combine 1½ lbs lean ground beef and ½ lb ground sausage.
- Add the cooled tomato mixture, 1 c bread crumbs, 2 eggs, 1 c corn, and 3 green onions. Using your hands mix well.
- Press into two 9x5 loaf pans. Bake for 50 minutes.
- Sprinkle 8 oz sharp cheddar cheese over meatloaf and return to oven until cheese melts.
Notes
Prior to baking, you can cover and freeze to store. Thaw before cooking.