Author Notes
I often like to take classics and put a twist on it to suit our taste preferences. In our home we are huge fans of Mexican cuisine and I somewhow figured out how to meld those flavors into a meatloaf....comfort food at its best! —JennT1981
Ingredients
- Meatloaf
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1 1/2 pounds
ground beef
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2
eggs
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1/4
large onion, grated
-
2
cloves garlic, grated
-
1 teaspoon
salt
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1/4 teaspoon
pepper
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1 tablespoon
dried thyme
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1 teaspoon
dried Mexican oregano
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1/2 teaspoon
allspice
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1/4 teaspoon
cayenne
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1 cup
frozen corn, thawed
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1/2 cup
wheat germ
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1 cup
colby jack cheese, shredded
-
1/3 cup
sour cream
- Sauce
-
1/2 cup
pepita seeds
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1/4 cup
cilantro, chopped
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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 cups
chicken broth
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1/4 cup
heavy cream
-
1 pinch
salt, to taste
Directions
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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.
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In the meantime place pumpkin seeds, cilantro and parsley into a food processor and pulse into a paste.
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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.
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Next add green chiles and cook a minute more. Finally add broth and herb pumpkin seed paste and mix thoroughly.
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Bring to a boil, reduce heat to a simmer and let cook 3 to 5 minutes. Add cream and season with salt to taste.
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Let meatloaf rest a few minutes before slicing. Serve green chile herb pepita cream sauce over slices of meatloaf.
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