Ingredients:
- 2 1/2 lbs Extra Lean Ground Beef (I use 93% or 95%)
- 2 Eggs
- 3/4 cup Sour Cream
- 1/2 cup Shredded Sharp Cheddar Cheese
- 3/4 cup Shredded 4 Cheese Mexican Blend Cheese
- 2 4 oz cans Diced Green Chiles
- 1/4 cup Chopped Fresh Cilantro
- 1 tsp Onion Powder
- 2 tsp Chili Powder
- 2 tsp Garlic Powder
- 1 tsp Ground Cumin
- 1 1/2 tsp Salt
- 1 tsp Pepper
Note: This meatloaf can be prepared and refrigerated for up to 6 hours ahead of baking time.
Preheat oven to 400 degrees. Put ground beef in a large mixing bowl. Add 2 eggs, Onion Powder, Chili Powder, Garlic Powder, Ground Cumin, Salt, and Pepper. Use hands to combine all ingredients thoroughly. Now, place the meat mixture on a clean surface and form into a large rectangle. (I place meat on a piece of wax or parchment paper to make it easier to handle and roll.) I make a rectangle approximately 15″ x 9″, and about 1/4″ to 1/2″ thick. Try to make it as uniform as possible and keep the thickness even throughout. Once the meat is shaped into a nice rectangle, evenly sprinkle 1/2 cup of the Mexican Cheese Blend in the center. Leave about a 1″ border all the way around. Top this cheese layer with 1/4 cup of the Cheddar Cheese. Last, cover the cheese with 1 can of the Green Chiles. Now you are ready to roll the loaf up. This is where the wax or parchment paper is handy, but it is not necessary. Gently roll the meat, using the paper if you have it, being careful to keep all of the Cheese and Chiles inside, until a long loaf is formed. Roll up each end to seal the contents inside the loaf. Next, gently shape your loaf and pat down all seams and create a uniform meat loaf, a smaller rectangle. Place loaf into a foil lined baking pan. Cover the entire top of the loaf with the remaining 1/4 cup of Mexican Cheese, then the remaining 1/4 cup of Cheddar cheese. Last, finish it off with the other can of Green Chiles, creating a nice even layer. Place the loaf into a 400 degree oven and bake for 55 minutes. Remove from the oven. Spread 3/4 cup of Sour Cream over the top of the loaf. Sprinkle the chopped Cilantro onto the Sour Cream Layer. Let it stand for 5-10 minutes. Slice evenly and serve. This is great served with Black Beans and Brown Rice. Enjoy!