Serves: 8
Total Calories: 293
Mix together beef and pork gently in a large bowl; set aside. In a separate bowl, combine remaining ingredients; mix well. Gently stir cornbread mixture into beef mixture. Form into a rounded loaf; place in a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 45 minutes. Cover loosely with aluminum foil; return to oven for an additional 10 to 15 minutes. Let stand several minutes before slicing.
Tip: Fresh hot peppers from your own garden or a nearby farmers’ market are extra flavorful, but take care when slicing them. It’s best to wear rubber gloves, and be sure not to touch your eyes!
This Mexicali Meatloaf recipe is from the Weeknight Dinners Cookbook. Download this Cookbook today.
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