South West Meatloaf with Green Chile Herb Pepita Cream Sauce

Meatloaf

• 1 1/2 pound ground beef
• 2 eggs
• 1/4 large onion, grated
• 2 cloves garlic, grated
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon dried thyme
• 1 teaspoon dried Mexican oregano
• 1/2 teaspoon allspice
• 1/4 teaspoon cayenne
• 1 cup frozen corn, thawed
• 1/2 cup wheat germ
• 1 cup colby jack cheese, shredded
• 1/3 cup sour cream

Sauce

• 1/2 cup pepita seeds
• 1/4 cup cilantro, chopped
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons onion, finely minced
• 1 clove garlic, minced
• 1/2 slice buttermilk bread, diced
• 1 tablespoon vegetable oil
• 7 ounces green chiles, chopped
• 1 1/2 cup chicken broth
• 1/4 cup heavy cream
• 1 pinch salt, to taste

1. Preheat oven to 375 degrees F. In a large bowl combine all ingredients for meatloaf and using your hands, mix until evenly distributed. Place into a lightly greased loaf pan and bake about 45-50 minutes.
2. In the meantime place pumpkin seeds, cilantro and parsley into a food processor and pulse into a paste.
3. In a medium sauce pan heat oil over medium heat and add onion and garlic. Let cook about one minute, then add bread and cook another 2 to 3 minutes, until evenly toasted.
4. Next add green chiles and cook a minute more. Finally add broth and herb pumpkin seed paste and mix thoroughly.
5. Bring to a boil, reduce heat to a simmer and let cook 3 to 5 minutes. Add cream and season with salt to taste.
6. Let meatloaf rest a few minutes before slicing. Serve green chile herb pepita cream sauce over slices of meatloaf.