Elk Tex-Mex Meatloaf

Rescurat's Note:

Adapted from recipe #85961

• Total Time: 1 hrs 35 mins
• Prep Time: 1 hrs 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 lb ground elk
• 1 egg
• 1⁄3; cup mild salsa
• ¼ cup seasoned bread crumbs , dry
• ¼ cup fresh coriander , chopped
• 1 ½ teaspoons garlic , minced
• ½ teaspoon cumin
• ¾ cup onion , diced
• ½ cup canned corn , drained
• ½ cup sweet red pepper , diced
• ¼ cup cheddar cheese , shredded
• ¼ cup salsa (mild, medium or hot)

Directions:

1. Preheat oven to 375°F
2. Spray an 8 x 4 inch loaf pan with cooking spray.
3. In a bowl, combine ground beef, egg, 1/3 cup salsa, bread crumbs,
4. coriander, garlic and cumin.
5. On a 12 inch square piece of waxed paper, pat out mixture into an 8 inch square.
6. Filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes or until softened.
7. Stir in corn; cook 5 to 8 minutes or until corn begins to brown.
8. Stir in red peppers; cook for 3 minutes or until softened.
9. Spread over meatloaf and sprinkle with cheese.
10. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down.
11. Spoon ¼ cup salsa over top.
12. Bake for 40 to 45 minutes or until meat is well cooked.
13. Let rest 10 minutes before carefully inverting onto a serving platter.
14. Slice& serve with extra salsa.