Skip to main content
BROWSE

View Recipe

SOUTHWEST MEATLOAF

Active Time : 2 Hour 0 Minutes
Total Time : 2 Hour 0 Minutes
Serves : 6
INGREDIENTS
  • PAM® Original No-Stick Cooking Spray
  • 2 tablespoons Pure Wesson® Canola Oil
  • 1 large red onion, finely chopped
  • 1 red bell pepper, stemmed, seeded and finely chopped
  • 1 poblano pepper, stemmed, seeded and finely chopped
  • 3 tablespoons finely chopped garlic
  • 1 tablespoon ground cumin
  • 2 teaspoons dried oregano
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 90% lean pound ground sirloin beef
  • 1 pound fresh chorizo sausage, casings removed
  • 1/2 cup whole milk
  • 1/3 cup dry unseasoned bread crumbs
  • 2 eggs, lightly beaten
  • 2/3 cup Hunt's® Tomato Ketchup
  • 3 chipotle peppers in adobo sauce, finely chopped
DIRECTIONS

Preheat oven to 350°F. Spray loaf pan or baking pan with cooking spray.

Heat oil in large skillet over medium-high heat. Add onion, bell pepper and poblano pepper; cook 8 minutes or until soft, stirring occasionally. Add garlic, cumin, oregano, salt and red pepper flakes; cook 2 minutes more. Transfer to large bowl; cool slightly.

Add beef, chorizo, milk, bread crumbs and eggs to pepper mixture; mix until well combined. Place meat mixture in loaf pan or form into an 8x5-inch rounded loaf on parchment paper-lined baking pan.

Bake 45 minutes. Combine ketchup and chipotle chilies in small bowl; spread over top of meatloaf. Bake 30 minutes more or until internal temperature reaches 165°F. Cool 15 minutes. Cut into 1-inch thick slices.

Serve with ALEXIA® CRISPY ONION RINGS, prepared according to package directions.