Colorado Chili Meatloaf recipe

This meatloaf, from the Colorado Collage cookbook, is one you’ll be wanting to make for every meal of every day for the rest of eternity. Our Butcher’s Choice ground beef adds richness and depth, and our market-made mild Italian sausage adds extra panache. Top with sharp cheddar cheese just before eating.

Ingredients

• 2 tbsp oil

• 1 medium yellow onion, finely diced

• 1 red bell pepper, finely diced

• 2 tsp garlic, minced

• 1 jalapeño pepper, cored, seeded and minced

• 2 tbsp chili powder

• 2 tsp salt

• 2 tsp oregano

• 2 tsp ground cumin

• 28 oz can crushed tomatoes, drained

• 1 -1/2 lb ground beef

• 1/2 lb ground sausage

• 1 cup fine dry bread crumbs

• 2 eggs lightly beaten

• 1 cup frozen corn

• 3 green onions

Directions

1. In a large skillet, sauté onion, bell pepper, garlic, jalapeño and spices. Cover over low heat for 10 minutes. Add tomatoes and cook covered for another 10 minutes. Remove from heat and let cool.

2. Preheat oven to 350 degrees. In a large bowl, combine beef and sausage. Add cooled tomato mixture and rest of ingredients. Press into two 9x5 inch loaf pans.

3. Bake 50 minutes or until internal temp reaches 160 when checked with a meat thermometer.

4. Melt sharp cheddar cheese over the top if desired.