Mexican Meatloaf

Meatloaf wasn’t something we Shelton kids had much of growing up. A fact that seems strange to me now, considering our grandpa was a beef farmer and there was always a freezer full of meat to be had. I guess Gran always found better ways to put all of that ground beef to use (like nice, juicy hamburgers). I don’t actually even remember having a meatloaf until I was in my late teens and I wasn’t impressed. It was bland and dry and I never saw a reason to give it another try. That all changed when my sister-in-law gave me her Mexican Meatloaf recipe. I LOVE this stuff. It’s far from bland and milk-soaked tortilla chips, corn, and salsa ensure a moist loaf instead of a dry brick. If you, too, have been let down by meatloaves in the past, give this one a try… I think you’ll love it, too!

Here’s what you’ll need:

• 2 lbs. ground meat: beef, pork, turkey, or any combination you like will work great.
• 1 egg
• 1 heaping c. smashed tortilla chips, divided
• 1/3 c. milk
• 1/2 to 1 c. frozen (or canned) corn
• 1 to 1 1/2 c. of your favorite salsa, divided (try my recipe for Fermented Salsa)
• 1 heaping T. Worcestershire sauce
• 1 t. salt
• 1/2 t. pepper
• 1 1/2 t. chili powder
• 3/4 t. garlic powder
• 3/4 t. cumin
• 1/2 t. onion powder
• 3/4 c. shredded cheddar cheese

First, preheat the oven to 375 and take half of the tortilla chips, soak them in the milk, and set aside.

Next, in a large bowl, beat the egg lightly with a fork and mix in all of the spices and the Worcestershire sauce. Add the meat, about 1/2 c. of salsa, corn, and the milk-soaked chips. Mix it all together well (I keep a box of latex gloves in the kitchen for jobs like this), and make a big ball. Move the ball to a 9×13 baking dish, or a roasting pan with a grate (if using the grate, you probably want to form your loaf on a cutting board or another flat surface, then move to the grate.)* Using your hands, form the ball into a rectangular loaf, about 2 inches thick. Spread evenly with a layer of salsa, but save some for topping again after cooking.

Bake for 45 minutes and then remove from the oven and layer the top with cheese, salsa, crushed tortilla chips, and more cheese. Bake another 15 minutes, or until the cheese is lightly browned.

Let it set on the counter for 10 minutes or so before slicing.

*Just about any dish large enough to hold the loaf will work. The only requirement is that it has sides, as the loaf will create a good amount of grease, depending on what meats you use.