Southwestern Pork Meatloaf

• 4 medium cloves garlic, smashed and peeled
• 1 large jalapeno pepper, seeded and cut into quarters
• 1 medium onion, peeled and cut into 2-inch chunks
• 1 small red bell pepper, seeded, de-ribbed and cut into 2-inch chunks
• 23 cup fresh cilantro
• 1 13 pounds mild or unseasoned pork sausage, removed from casing
• 13 cup unseasoned dried bread crumbs
• 2 tablespoons chili powder
• 1 scant tablespoon cumin
• 1 scant tablespoon dried oregano

1. Place a rack in the center of the oven and heat to 350 degrees.
2. Place the garlic and jalapeno in the bowl of a food processor.
3. Pulse 10 times to coarsely chop.
4. Add onion, and pulse 10 more times.
5. Add the bell pepper and cilantro and pulse 10 more times.
6. There should be about 3 cups vegetables chopped medium fine.
7. Combine all of the ingredients.
8. Divide the mixture into 4 equal parts.
9. Form into mounded ovals that do not touch in a 9-by-13-inch heatproof glass pan.
10. Bake for 30 minutes.
11. (Meat temperature can be checked with a thermometer; it should be 145 degrees.)
12. Remove from oven, and let rest 5 minutes.
13. Using a pancake turner, remove each loaf and serve.

cloves garlic, jalapeno pepper, onion, red bell pepper, fresh cilantro, pork sausage, bread crumbs, chili powder, cumin, oregano

Taken from cooking.nytimes.com/recipes/300 (may not work)