Chile-Cheese Meat Loaf

• 1/4 c. olive oil
• 1 medium onion, finely diced
• 1 red bell pepper, finely diced
• 4 cloves garlic, minced
• 2 fresh jalapeno peppers, minced
• 2 Tbsp. chili powder (unseasoned, unblended)
• 2 tsp. salt
• 2 tsp. oregano
• 2 tsp. ground cumin
• 1 (28 oz.) can Italian peeled tomatoes, crushed and drained
• 1 1/2 lb. lean ground sirloin
• 1/2 lb. lean ground pork
• 1 c. fine dry bread crumbs
• 2 eggs, beaten
• 1 c. corn kernels (canned or frozen)
• 3 scallions, thinly sliced
• 1/2 lb. sharp Cheddar cheese, grated

1. In a large skillet, heat the olive oil over high heat. Add the onion, red pepper, garlic, jalapeno peppers, chili powder, salt, oregano and cumin. Cover, reduce heat to low and cook, stirring once or twice, until the vegetables are soft, about 10 minutes. Add the tomatoes and cook, covered, stirring once or twice, for 10 minutes longer. Remove from the heat and let cool to room temperature.

olive oil, onion, red bell pepper, garlic, jalapeno peppers, chili powder, salt, oregano, ground cumin, italian, lean ground sirloin, lean ground pork, bread crumbs, eggs, corn kernels, scallions, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=904373 (may not work)