Mexicali Meatloaf

This came from a cookbook from QVC and is worth the price of the book just by itself.… 500 Low-Carb Recipes. GREAT book

1 lb. Ground beef

1 lb. Ground pork

1 C crushed pork rinds. (I used corn chips, finely crushed or bread crumbs.)

1 can (4.5 oz) diced green chilies , mild

1 med. onion, finely chopped (if pieces are too big the loaf will tend to fall apart)

8 oz Monterey Jack Cheese, shredded

¾ C salsa, mild

  1. Egg

2-3 cloves garlic, crushed

2 t dried oregano

2 t ground cumin

1 t salt or vegi salt.

Preheat oven to 350º

(My instructions. Not from the books recipe…)

Combine all ingredients until fully blended.

Form it into a loaf and bake it on whatever it is you use for a meatloaf. I use a cookie sheet. Use a meatloaf pan or almost anything else that will catch the juices.

Cookbook note: Mexicali Meatloaf may crumble a bit, anyway, because it’s quite tender.