Colorado Chili Meatloaf #Recipe with Cabot Sharp Light Cheddar

Last Updated on December 18, 2020 by

Meatloaf is one of those classic dinners that I grew up on as a kid.  My mom, however, didn’t make meatloaf like THIS!  Many years ago I clipped a recipe out of a newspaper (and I am sorry but have no way to give credit for this deliciousness!) and my husband loves this stuff!  It is loaded with vegetables and has a nice amount of ‘kick’ to it.  If you prefer yours to be less spicy just skip the fresh jalapenos.  I made this recipe a tad bit lower in fat by using a grass fed beef and Cabot’s Sharp Light Cheddar.  These are two really easy ways to cut the fat in a recipe without it tasting any different at all. With the cheese all melty and gooey I could not notice one bit that this was low fat cheese!   This meatloaf recipe will make 2 loaves but you can freeze one for use at a different time if it is too much for your family.  You can make meatloaf sandwiches with the leftovers, which is one of my dad’s favorite lunches.

Colorado Chili Meatloaf

Yield: 10

Colorado Chili Meatloaf #Recipe

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Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 2 TBSP olive oil
• 1 medium onion, peeled and diced
• 1 bell pepper, seeded and diced
• 2 cloves garlic, minced
• 2 fresh jalapenos, seeded and minced
• 2 TBSP chili powder
• 1 tsp salt
• 2 tsp oregano
• 2 tsp ground cumin
• 1 (28 ounce) can tomatoes, peeled, crushed and drained
• 1 1/2 pound lean ground beef
• 1/2 pound ground sausage
• 1 cup dry breadcrumbs
• 2 eggs, lightly beaten
• 1 cup corn kernels
• 2 green onions, thinly sliced
• 8 ounces cheddar cheese (I used Cabot's Sharp Light Cheddar)

Instructions

2. In a large skillet, heat olive oil over high heat.
3. Add onion, bell pepper, garlic, jalapenos, chili powder, salt, oregano and cumin. Cover and reduce heat to low and cook, stirring occasionally until vegetables are soft (about 10 minutes)
4. Add tomatoes and cook, covered, stirring occasionally another 10 minutes. Remove mixture from heat and let cool
5. Preheat oven to 350 degrees
6. In a large bowl, combine beef and sausage. Add cooled vegetables, bread crumbs, eggs, corn and green onions and mix well
7. Press into two 9 x 5 inch loaf pans
8. Bake for 50 minutes or until meat thermometer inserted into center registers 160 degrees. Pour off pan juices as needed
9. Sprinkle cheese over the top and return to the oven until it melts (about 5 minutes)
10. Remove from oven and let cool 10 minutes before serving

Disclaimer:  In accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials.”: I received cheese samples from Cabot  to use in this recipe. I received no monetary compensation. All opinions expressed here are mine and mine alone.  Regardless, I only recommend products or services I use personally and believe will add value to my readers.