Mexican Cajun Meat Loaf

By The Canadian Living Test Kitchen

85 people added this to their Recipe Box

This recipe makes 8 servings

Nutritional Info
Per each of 8 servings: about	-
cal	368368 cal
pro	26 g26g pro
total fat	22 g22g total fat
sat. fat	7 g7g sat. fat
carb	18 g18g carb
fibre	3 g3g fibre
chol	96 mg96mg chol
sodium	432 mg432mg sodium
% RDI:	-
calcium	1010 calcium
iron	1717 iron
vit A	3434 vit A
vit C	3535 vit C
folate	1010 folate

More great recipes from this menu:

This meat loaf has a bicultural, biculinary twist with Cajun spice, salsa and crumbled corn chips. Serve with mashed potatoes. Any leftovers are tasty the next day thinly sliced in a sandwich.

Ingredients

1 tbsp vegetable oil 1 1tbsp tbspvegetable oil
2 cloves garlic , minced2 2cloves garlic, minced
1 onion , diced1 1oniononions, diced
1 carrot , diced1 1carrotcarrots, diced
1/2 cup diced sweet red pepper 1/2 1/2cup cupdiced sweet red pepper
1 tbsp Cajun Spice Recipe 1 1tbsp tbspCajun Spice Recipe
1/2 tsp salt 1/2 1/2tsp tspsalt
1/2 tsp pepper 1/2 1/2tsp tsppepper
1/2 cup corn kernels 1/2 1/2cup cupcorn kernels
1 egg 1 1eggeggs
1-1/2 cups crushed corn chips 1-1/2 1-1/2cups cupscrushed corn chipcorn chips
1/2 cup salsa 1/2 1/2cup cupsalsa
1 lb lean ground beef 1 1lb lblean ground beef
1 lb lean ground pork 1 1lb lblean ground pork
1/2 cup shredded Cheddar cheese 1/2 1/2cup cupshredded Cheddar cheese
2 tbsp chopped fresh parsley 2 2tbsp tbspchopped fresh parsley

Preparation

In skillet, heat oil over medium heat; cook garlic, onion, carrot, red pepper, Cajun spice, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add corn; cook for 2 minutes. Let cool slightly.

In large bowl, beat egg; mix in corn chips, salsa and 1/4 cup (50 mL) water. Add vegetable mixture; stir to combine. Mix in beef and pork.

Transfer to foil-lined rimmed baking sheet; form into 9- x 5-inch (23 x 12 cm) loaf. Bake in 350°F (180°C) oven for 1 hour and 20 minutes. Sprinkle with cheese; bake until meat thermometer registers 170°F (75°C), about 10 minutes. Let stand for 5 minutes. Drain off fat. Sprinkle with parsley.

Additional information :

Slow Cooker variation:
Line bottom and side of slow cooker with foil. Follow first 2 paragraphs. Place in slow cooker; shape into loaf. Cover and cook on low for 6 to 8 hours or on high for 4 to 5 hours or until meat thermometer registers 170°F (75°C). Sprinkle with cheese; cook on high until cheese is melted, about 5 minutes. Let stand for 5 minutes. Drain off fat. Sprinkle with chopped parsley.

Source : Canadian Living Magazine: October 2005