I ask Keith what he wants for dinner almost daily.
His two responses are " I don't know" and "nothing".
So when I asked him a few weeks ago and he said "meatloaf" I took it as a major win.
But inside I was cringing because we had just had steaks two nights before and I was not up for a big hunk of plain meat again.
Which of course led to a spiral:
He answered...I can't tell him no.
Ho am I going to make this work?
I DON'T WANT MEATLOAF.
What do I normally serve with meatloaf?
Let's go see what I have in the freezer.
Can I fashion this into a Mexican dish?
Because let's face it, Mexican is always m y go to because I know both of us will enjoy the flavors..
& that was it.
I saw the frozen corn in the door of the freezer and my brain waves said "CORN SALSAAA!!"
So, here it is.
Southwest style meatloaf with corn salsa on top.
It's so good!
I highly recommend you add this into your dinner rotation this week.
If you are looking for a more traditional recipe, you can find mine HERE.
PRINTABLE RECIPE FILE
for the meatloaf
2# ground beef
1/2 cup tortilla chips, crushed
1 teaspoon smoked paprika
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 cup salsa, I love the brand Siete
for the corn salsa
2 cups corn
1/2 large onion, diced
1 jalepeno, diced
1/4 teaspoon salt
1/4 teaspoon smoked paprika
1 tablespoon lime juice, roughly one juicy lime
for the glaze
3 tablespoons ketchup, I love the brand primal kitchen
1 tablespoon lime juice
1 teaspoon onion powder
pinch of salt
Preheat oven to 350°F.
In a medium sized bowl, make the salsa. Combine corn, onion, jalapeño, salt, smoked paprika and lime juice. Mix and place in refrigerator until ready to serve.
In a large bowl, combine ground beef, tortilla chips, smoked paprika, cumin, garlic powder, salt, pepper, salsa and eggs. Mix thoroughly with hands until combined.
Place in a bread pan and cook for 45 minutes in the oven.
While the meatloaf is cooking, prepare the glaze. Combine ketchup, lime juice, onion powder and salt.
Remove meatloaf from the pan, top with the glaze and cook for an additional 15 minutes.
Let cool for 15 minutes, slice and serve with a generous helping of corn salsa on top. Enjoy!
Make sure your meat has been sitting out for about 20 minutes prior to assembling so your hands don't freeze when mixing. Or wear rubber gloves.
I recommend removing your meatloaf at 25 minutes and discarding the fat. Then again before you add the glaze.
Hope you all are having a happy day!
As always, feel free to reach out whenever.
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