Spicy Southwestern Meatloaf

Spicy Southwestern Meatloaf
Photo by Scott Phillips


  • 2 tsp. ground cumin
  • 1 Tbs. mild chile powder, such as ancho
  • 4 oz. medium-coarse white bread, such as Italian or French, cut into 2-inch pieces (about 2-½ cups)
  • 1 lb. ground bison
  • 1 medium yellow onion, chopped
  • 1 cup small-diced red bell pepper
  • 1 cup whole milk
  • + 11 more ingredients
    • Kosher Salt
    • 1 Tbs. Worcestershire sauce
    • 2 large eggs
    • 2 Tbs. ketchup mixed with 1 Tbs. pureed canned chipotle in adobo
    • 4 Tbs. chopped fresh cilantro
    • 1 Tbs. finely chopped jalapeño pepper (seeded if you like)
    • 2 Tbs. plus 1 tsp. canola or olive oil
    • Freshly ground black pepper
    • 2 lightly packed tsp. finely grated lime zest
    • 1 lb. ground pork
    • 2 large cloves garlic, finely chopped

Heat 2 Tbs. of the oil in a 10- to 12-inch skillet over medium-low heat. Cook the onion, bell peppers, and garlic, stirring frequently, until softened and just beginning to brown, 6 to 8 minutes. Transfer to a large bowl and let cool until warm. In a shallow dish that holds it in a single layer,...

View full recipe at Fine Cooking


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