Ingredients:
| 2 |
tablespoons |
olive oil |
| 1 |
medium |
onion -- peeled and thinly diced |
| 1 |
medium |
red pepper -- cored, seeded, and thinly diced |
| 2 |
teaspoons |
minced garlic |
| 2 |
medium |
fresh jalapeno peppers -- cored, seeded and minced |
| 2 |
tablespoons |
chile powder |
| 2 |
teaspoons |
salt |
| 2 |
teaspoons |
oregano |
| 2 |
teaspoons |
ground cumin |
| 28 |
ounces |
italian tomatoes -- peeled, crushed, and drained |
| 1 1/2 |
pounds |
lean ground beef |
| 1/2 |
pound |
ground sausage |
| 1 |
cup |
fine dry bread crumbs |
| 2 |
large |
eggs -- lightly beaten |
| 1 |
cup |
fresh or frozen corn kernels |
| 3 |
bunch |
thinly sliced green onions -- including tops |
| 8 |
ounces |
sharp cheddar cheese -- grated |
|
Preparation:
In large skillet, heat olive oil over high heat. Add onion, bell pepper, garlic, jalapenos, chili powder, salt, oregano, and cumin. Cover, reduce heat to low, and cook, stirring occasionally, until vegetables are soft, about 10 minutes. Add tomatoes and cook, covered, stirring occasionally 10 minutes. Remove from heat and let cool to room temperature.
Preheat oven to 350 degrees. In large bowl, combine beef and sausage. Add cooled tomato mixture, bread crumbs, eggs, corn, and green onions and mix well. Press into two 9 x 5-inch loaf pans. (May be prepared in advance. This recipe makes two loaves. Cook one and freeze the other. Thaw before baking.)
Bake 50 minutes or until meat thermometer inserted into center registers 160 degrees. Pour off any pan juices. Sprinkle cheese evenly over meat loaf and return to oven until cheese melts, about 4 minutes.
Note: Use canned chopped jalapeno peppers if desired or if you prefer a milder taste use canned diced green chiles. |
