Southwestern Meat Loaf

This recipe is meant to complement "Meat Loaf" which was originally posted 3/5/13.  You can find that post in the March 2013 archives.

Ingredients:

• 1 cup salsa
  
• 3 tbsp brown sugara
• 4 six inch corn tortillas
• 2 lb ground chuck
  
• ½ cup sour cream
  

• 2 eggs
  
• 1 four oz can chopped green chilies (heat level your choice)
  
• 1/2 cup chopped scallions
  
• chili powder as desired, about 1 tbsp for commercial types
  
• 1 tsp ground cumin
  
• 1 tsp salt
  
• ½ tsp black pepper
  
• 1 cup shredded Monterrey Jack cheese (or pepper Jack) 

Process:

Preheat oven to 350.  Line a baking sheet with foil.  Combine salsa and brown sugar.

Tear tortillas into pieces and process in food processor till they resemble cornmeal.  Transfer to a large bowl.  Add everything else except the cheese and salsa mixture.  Mix with a fork until blended.  Shape into a 9 x 5 inch loaf on the baking sheet.  Brush with ¼ cup of the salsa mixture. 

Bake for 40 minutes.  Scatter the cheese on the top and continue baking for 30 minutes more. Let stand for at least five minutes.  Meanwhile, bring the remaining salsa mixture to a boil and simmer uncovered 3-5 minutes until slightly thickened.  Pass with the meat loaf when serving.

Notes: For Leftovers: Slice the chilled meat loaf and heat in a skillet with a small amount of oil until browned.  Heat the remaining salsa.  Serve slices of meat loaf on warm or toasted hoagie rolls with extra cheese, drizzled with the leftover salsa mixture