“Adapted from Tex-mex Meatloaf
READY IN:
1hr 35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 lb ground elk
  • 1 egg
  • 13 cup mild salsa
  • 14 cup seasoned bread crumbs, dry
  • 14 cup fresh coriander, chopped
  • 1 12 teaspoons garlic, minced
  • 12 teaspoon cumin
  • 34 cup onion, diced
  • 12 cup canned corn, drained
  • 12 cup sweet red pepper, diced
  • 14 cup cheddar cheese, shredded
  • 14 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.

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