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
large onion, grated
cloves garlic, grated
dried Mexican oregano
frozen corn, thawed
colby jack cheese, shredded
fresh parsley, chopped
onion, finely minced
clove garlic, minced
slice buttermilk bread, diced
green chiles, chopped
1 1/2 cups
salt, to taste
In This Recipe
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.