Mexican Meatloaf

Submitted by barb-j

"This is a recipe I received from my mother years ago. It is an appetizer which can be served either hot or cold with sturdy tortilla chips. I always get requests for this when I make it for someone new. It makes 3 loaves that freeze well."

 

• Ready In: 1hr 15mins
• Ingredients: 17
• Yields: 3 loaves
• Serves: 15-45

ingredients

• 2 eggs
• 2 slices firm texture bread, cut into cubes
• 1 beef bouillon cube, dissolved in
• 1 tablespoon hot water
• 1⁄2 cup taco sauce
• 2 1⁄2 cups grated sharp cheddar cheese (about 10oz.)
• 2 garlic cloves, minced
• 1 1⁄2 lbs pork sausage
• 1 lb ground turkey
• 1 (7 ounce) can whole green chilies
• 1 (4 ounce) can sliced black olives
• 3⁄4 teaspoon cumin seeds or 1/2 teaspoon ground cumin

• Meat Seasoning Blend

• 2 tablespoons instant minced onion
• 1 teaspoon salt
• 1 1⁄2 teaspoons oregano
• 1 1⁄2 teaspoons chili powder
• 1⁄2 teaspoon ground cumin

directions

1. Beat eggs in large bowl. Add bread, bouillon, ¼ C taco sauce, meat seasoning, 1 C cheese, garlic, sausage & ground turkey. Mix thoroughly.
2. Scoop meat onto a 12" X 20" piece of foil. Pack meat into a 10" X 18" rectangle. Cut the meat (through the foil) into 3 rectangles, 6" X 10" each.
3. Split chili's and pat dry, lay flat on center of meat. Top with remaining cheese, olives & cumin seed.
4. Start from long side & roll together, pinch seam to seal in cheese. Peel off foil & place on a greased baking sheet (must have rim) then brush the tops with the remaining taco sauce.
5. Bake 350 degrees for 45 minutes.
6. Serve warm or chilled (cover and chill at least 2 hours) Logs may be frozen up to 3 months.

Reviews

[Secret Agent]

I made one big loaf with half of the recipe. A little too much cumin but very good. I served it hot for supper. I don't know what it needs but maybe a little more pepper for more of a kick in the pants. We liked it a lot though. Made for PAC 2011.