Meatloaf is such a comfort food. I think it ranks right at the top on most peoples lists. Of course to us, it then becomes an opportunity to infuse some Southwestern flavor. We loved the way this turned out, just the right amount of spice. We went with the bright flavors of poblano and green salsa but an ancho based version may not be far off.
INGREDIENTS 1 1/2 # ground chuck 1/2 c poblano (about 2 medium) 2 cloves garlic, minced 1/2 m onion, diced 1 T neutral oil 3 corn tortillas 1 egg 3 oz jalapeno jack cheese, cubed (pepper jack may also be used) 1 t coriander 1 t cumin 1 t oregano t t salt Crema Tomatillo salsa cilantro
DIRECTIONS 1. Preheat oven to 425. 2. Prepare poblanos by broiling in oven, turning, until skins are blackened. Place peppers in plastic bag, seal and let sweat for at least 5 minutes. You can also let the peppers completely cool. Remove skins and seeds, then dice peppers. 3. Combine all ingredients, through salt in large bowl. Form into 6 mini loaves. Place on broiler rack. Place in oven and bake for 20-25 minutes. 3. Top with crema and green salsa. Garnish with cilantro.