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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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This recipe comes from the issue of October 2006 from Coup de Pouce. Something I want to try soon :P Ingredients:
1 tablespoon vegetable oil |
2 garlic cloves, finely chopped |
1 onion, diced |
1 carrot, diced |
1/2 cup red bell pepper, diced |
1 tablespoon cajun seasoning |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/2 cup corn kernel |
1 egg, beaten |
1 1/2 cups corn chips, roughly crushed |
1/2 cup salsa |
1/4 cup water |
1 lb lean ground beef |
1 lb ground lean pork |
1/2 cup cheddar cheese, grated |
2 tablespoons fresh parsley, chopped |
Directions:
1. In a skillet, heat oil at medium heat. Add garlic, onion, carrot, red bell pepper, cajun seasoning, salt and pepper. Cook, stirring from time to time, for about 5 minutes or until onion has soften. Add corn and keep cooking 2 minutes. Let cool a little bit.
2. In a big bowl, mix egg, corn chips, salsa, water, beef and pork, and mixture of veggies. Put the mixture on a baking sheet with foil paper and shape in a loaf of 9 x 5 inch. Cook in a preheated oven of 350 F for 1 hour 20 minutes. Sprinkle with cheddar cheese and keep cooking for about 10 minutes or until internal temperature reads 170°F Let stand the meatloaf for 5 minutes. Remove the fat from the meatloaf, then sprinkle with parsley.
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