“This is a spicy meatloaf that enjoys additional nutrition of zucchini and may just win over those who are on the fence about regular meatloaf. The zucchini helps to keep this meatloaf moist and from packing too tightly. The cook time does not include the rest time. *Must mince onion and chili pepper as they are not pre-cooked.”
READY IN:
1hr 15mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Combine meat, eggs, cornbread, poblano, onion, zucchini, bouillon, cumin, garlic, paprika, oregano, and chili powder.
  3. Shape into a loaf with hands, place on baking sheet and top with 1/2 of enchilada sauce; bake 30 minutes.
  4. Top with remaining enchilada sauce and 15 minutes more than top with cheddar cheese and bake an additional 15 minutes.
  5. Allow to rest 5 to 10 minutes before serving.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: