Taco Meatloaf

Taco Meatloaf. This meatloaf is the best of both worlds to me; a good hearty meatloaf but with a Mexican twist I love so much. The recipe makes two meat loaves so is great for a big group, leftovers or to freeze one for later!

Ingredients open

1 tablespoon olive oil
1 medium yellow onion, chopped
1 red pepper, cored and chopped
3 large garlic cloves, minced
1-2 fresh jalapeno or Serrano peppers, cored and diced (remember to wear gloves!)
1-2 tablespoons chili powder (pick the amount of heat you want)
1 teaspoon salt
2 teaspoons Mexican oregano
2 teaspoons ground cumin
1 28 ounce can peeled, crushed tomatoes , drained
1 pound ground sirloin
½ pound ground round or ground chuck
½ pound spicy Italian breakfast sausage
1 cup dried bread crumbs (if making gluten free use gluten free bread)*
2 eggs, lightly beaten
1 cup corn kernels, fresh or frozen and defrosted
8 ounces sharp cheddar cheese, grated
3 scallions, sliced thinly

Instructions open

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