1/2 cup cornbread or corn muffin crumbs
1/3 cup milk
1 large red onion, chopped
1 tablespoon vegetable oil
2 large cloves garlic, minced
1/4 cup (packed) fresh cilantro leaves, chopped
3 teaspoons chili powder
1 teaspoon ground cumin
1-1/2 teaspoons salt
2 pounds ground beef chuck
6 red and green pickled cherry peppers, seeded and chopped
2 pickled jalapeño peppers, seeded and chopped
1/4 pound bacon, sliced
Soak cornbread crumbs in milk until all liquid is absorbed. Sauté chopped onion in vegetable oil until golden brown. Add garlic and cilantro and continue to cook until cilantro is wilted. Set aside.
Lightly beat egg with chili powder, cumin and salt.
Combine ground chuck with soaked cornbread crumbs, mixing and kneading until thoroughly blended. Add egg mixture, onion mixture and pickled cherry and jalapeño peppers. Continue mixing and kneading unitl all ingredients are well combined.
Pack mixture into a 1-quart loaf pan, pressing to eliminate air bubbles. Arrange slices of bacon horizontally across the top, cutting bacon to fit if necessary.
Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and continue to bake for an additional 30 to 40 minutes until meatloaf is cooked through.
If serving the meatloaf hot, let stand on serving dish for 10 to 15 minutes before slicing. It also can be served cold or at room temperature.
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