Mexican Meatloaf
Servings: 6
Ingredients
- 2 tbsp olive oil
- 1 cup onions, finely diced
- 2 jalapeno peppers, seeded and minced
- 6 garlic cloves, minced
- 1 ½ cups crushed tortilla chips
- 2 eggs, lightly beaten
- 1 cup tomato salsa your choice of mild, medium or spicy
- 1 ½ cups fresh corn kernels
- 1 cup shredded Mexican cheese blend
- 1 tsp chili powder
- ½ tsp dried oregano
- ¼ tsp ground cumin
- 1 tsp salt
- 1 ½ pounds ground venison, elk, etc.
- 1 pound lean ground beef
- ½ pound chorizo sausage, casing removed, crumbled
- 1 cup sour cream
- 3 tbsp ketchup
- 1 tbsp lime juice
Instructions
- Heat oil in a skillet over medium heat and add onion, jalapeno pepper and garlic. Sauté until onions are translucent. Allow to cool.
- In a large bowl, combine tortilla chips with next 8 ingredients and mix well. Add venison, beef, chorizo and cooled onion mixture. Mix all ingredients thoroughly with your hands.
- In a lightly oiled loaf pan or baking dish, form into a loaf. Bake in a preheated 375 degree oven or covered grill for 50 minutes or until internal temperature is 155 degrees. Lightly cover with foil and allow to rest for 10 minutes before serving.
- Whisk together sour cream, ketchup and lime juice. To serve, slice meatloaf and arrange on plates. Top with a dollop of sour cream mixture.