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 Southwestern Chili-Cheese Meat Loaf

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 Southwestern Chili-Cheese Meat Loaf

1/4 cup olive oil
1 cup chopped onions
1/2 cup chopped red bell peppers
4 garlic cloves, minced
2 fresh jalapeños, seeded and minced
2 tablespoons chili powder
2 tablespoons salt
2 teaspoons dried leaf oregano
2 teaspoons ground cumin
One 28-ounce can Italian peeled tomatoes,
crushed and drained
1 1/2 pounds ground beef
1/2 pound lean ground pork
1 cup fine bread crumbs
2 large eggs, beaten
1 cup corn kernels, canned or frozen
3 green onions, thinly sliced
1/2 pound sharp Cheddar cheese

Heat the olive oil in a large skillet over high heat. Add the onions, red peppers, garlic, jalapeño peppers, chili powder, salt, oregano, and cumin. Cover, reduce the heat to low and cook, stirring once or twice, until the vegetables are soft, about 10 minutes. Add the tomatoes and cook,
covered, stirring once or twice, for 10 minutes longer. Remove from the
heat and cool to room temperature.
Preheat the oven to 350 degrees F.
Combine the beef and pork in a large bowl. Add the tomato mixture, bread crumbs, and eggs. Mix well. Add the corn and green onions and mix again. Transfer the mixture to a shallow baking dish or pan and form into a flat loaf. Bake for about one hour, or until the juices run clear. Pour off any grease and pan juices that have accumulated in the bottom of the pan. Sprinkle with the cheese and return to the oven until the cheese is melted, about four minutes. Makes 6 to 8 servings.
 

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