South West Meatloaf with Green Chile Herb Pepita Cream Sauce

March  8, 2010
0 Ratings
  • Serves 8
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

What You'll Need
  • Meatloaf
  • 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
  • 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 cups 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.
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