Elk Tex-Mex Meatloaf Recipe #355456
Adapted from recipe #85961
by Rescurat
1¾ hours | 1¼ hours prep
SERVES 6
- 1 lb ground elk
- 1 egg
- 1/3 cup mild salsa
- 1/4 cup seasoned bread crumbs, dry
- 1/4 cup fresh coriander, chopped
- 1 1/2 teaspoons garlic, minced
- 1/2 teaspoon cumin
- 3/4 cup onion, diced
- 1/2 cup canned corn, drained
- 1/2 cup sweet red pepper, diced
- 1/4 cup cheddar cheese, shredded
- 1/4 cup salsa (mild, medium or hot)
- Preheat oven to 375°F
- Spray an 8 x 4 inch loaf pan with cooking spray.
- In a bowl, combine ground beef, egg, 1/3 cup salsa, bread crumbs,
- coriander, garlic and cumin.
- On a 12 inch square piece of waxed paper, pat out mixture into an 8 inch square.
- Filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes or until softened.
- Stir in corn; cook 5 to 8 minutes or until corn begins to brown.
- Stir in red peppers; cook for 3 minutes or until softened.
- Spread over meatloaf and sprinkle with cheese.
- Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down.
- Spoon ¼ cup salsa over top.
- Bake for 40 to 45 minutes or until meat is well cooked.
- Let rest 10 minutes before carefully inverting onto a serving platter.
- Slice& serve with extra salsa.
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5 stars