South West Meatloaf With Green Chile Herb Pepita Cr

Name: South West Meatloaf With Green Chile Herb Pepita Cream Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Meatloaf; 1 1/2 pounds ground beef; 2 eggs; 1/4 large onion, grated; 2 cloves garlic, grated; 1 teaspoon salt; 1/4 teaspoon pepper; 1 tablespoon dried thyme; 1 teaspoon dried Mexican oregano; 1/2 teaspoon allspice; 1/4 teaspoon cayenne; 1 cup frozen corn, thawed; 1/2 cup wheat germ; 1 cup colby jack cheese, shredded; 1/3 cup sour cream; Sauce; 1/2 cup pepita seeds; 1/4 cup cilantro, chopped; 2 tablespoons fresh parsley, chopped; 2 tablespoons onion, finely minced; 1 clove garlic, minced; 1/2 slice buttermilk bread, diced; 1 tablespoon vegetable oil; 7 ounces green chiles, chopped; 1 1/2 cups chicken broth; 1/4 cup heavy cream; 1 pinch salt, to taste

Servings: persons

Meatloaf
1 1/2 pounds ground beef
2 eggs
1/4 large onion, grated
2 cloves garlic, grated
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon dried thyme
1 teaspoon dried Mexican oregano
1/2 teaspoon allspice
1/4 teaspoon cayenne
1 cup frozen corn, thawed
1/2 cup wheat germ
1 cup colby jack cheese, shredded
1/3 cup sour cream
Sauce
1/2 cup pepita seeds
1/4 cup cilantro, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons onion, finely minced
1 clove garlic, minced
1/2 slice buttermilk bread, diced
1 tablespoon vegetable oil
7 ounces green chiles, chopped
1 1/2 cups chicken broth
1/4 cup heavy cream
1 pinch salt, to taste

1
Preheat oven to 375 degrees F. In a large bowl combine all ingredients for meatloaf and using your hands, mix until evenly distributed. Place into a lightly greased loaf pan and bake about 45-50 minutes.
2
In the meantime place pumpkin seeds, cilantro and parsley into a food processor and pulse into a paste.
3
In a medium sauce pan heat oil over medium heat and add onion and garlic. Let cook about one minute, then add bread and cook another 2 to 3 minutes, until evenly toasted.
4
Next add green chiles and cook a minute more. Finally add broth and herb pumpkin seed paste and mix thoroughly.
5
Bring to a boil, reduce heat to a simmer and let cook 3 to 5 minutes. Add cream and season with salt to taste.
6
Let meatloaf rest a few minutes before slicing. Serve green chile herb pepita cream sauce over slices of meatloaf.

989

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 27 ingredients. The key ingredients include: Meatloaf, 1 1/2 pounds ground beef, 2 eggs, 1/4 large onion, grated, and more.

Yes, South West Meatloaf With Green Chile Herb Pepita Cream Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

South West Meatloaf With Green Chile Herb Pepita Cream Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions