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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
- 1 1/2 pounds 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
- 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 cups chicken broth
- 1/4 cup heavy cream
- 1 pinch salt, to taste
- 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.
- In the meantime place pumpkin seeds, cilantro and parsley into a food processor and pulse into a paste.
- 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.
- Next add green chiles and cook a minute more. Finally add broth and herb pumpkin seed paste and mix thoroughly.
- Bring to a boil, reduce heat to a simmer and let cook 3 to 5 minutes. Add cream and season with salt to taste.
- Let meatloaf rest a few minutes before slicing. Serve green chile herb pepita cream sauce over slices of meatloaf.
- This recipe was entered in the contest for Your Best Meatloaf
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