South-of-the-Border Meat Loaf

Source: From Cook''s Country, May 2005 page23.
Description: Serves 6 to 8. Use either medium or hot salsa fro the glaze. Ground pork adds tenderness and sweetness, but you can use 2 pounds of ground beef.

Ingredients:

1 cup prepared salsa 3 T brown sugar 4 (6 inch) corn tortillas 1 ½ pounds ground beef chuck (90% lean) ½ pound ground pork (I use half a 1 pound sausage roll) ½ cup sour cream 3 large eggs 1 (4 oz. can on green chilies, drained and finely chopped ¾ cup chopped scallions ¼ cup minced fresh cilantro (1/16 cup dry cilantro) 1 T chili powder 1 t ground cumin 1 t salt (I use kosher salt) ½ t pepper (fresh ground if you can) 1 cup grated pepper Jack cheese

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Instructions:

Adjust oven rack to middle position and heat oven to 350°. Line rimmed baking sheet with foil. Combine salsa and brown sugar in small saucepan and set aside. Tear tortillas into small pieces, grind in food processor or blender until they resemble cornmeal. Transfer to a large bowl. Add beef, pork, sour cream, eggs, chilies, scallions, cilantro, chili powder, cumin, salt and pepper. Mix with a fork until evenly blended. Turn mixture onto foil-lined baking sheet. Using moistened hands, pat into 9 by 5 inch loaf shape. Brush with ¼ cup salsa mixture. Bake for 40 minutes. Scatter cheese on top and continue baking until center of loaf registers 160° (about 30 minutes). Set aside to cool slightly. While meatloaf cools, simmer remaining salsa mixture over medium-high heat until thickened (2 to 5 minutes). Slice meatloaf and serve with salsa mixture passed separately at the table.

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