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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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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. Ingredients:
1 1/4 lbs lean ground beef |
2 eggs |
2 ounces cornbread, crumbled |
1 fresh chili pepper, minced |
1 red onion, minced |
1 1/2 cups zucchini, grated |
1 beef bouillon cube, crumbled |
1/4 teaspoon cumin |
1/4 teaspoon garlic powder |
1/4 teaspoon paprika |
1/4 teaspoon oregano |
1/4 teaspoon chili powder |
8 ounces red enchilada sauce |
1/2-3/4 cup cheddar cheese, grated |
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.
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