Green chile meatloaf

Ingredients

• 3 tomatillos
• 1/2 cup chopped roasted long green chiles
• 2 cloves garlic
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• allspice
• 2 tablespoons unsalted butter
• 1/4 small yellow onion
• 4 cloves garlic
• 3/4 cup chopped roasted long green chiles
• 1/4 cup chopped cilantro
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon Worcestershire sauce
• 1 teaspoon black pepper
• 1 teaspoon salt
• cayenne
• 1/2 cup finely ground panko breadcrumbs or tortilla chips or a combination of the two
• 1 large egg
• 3/4 pounds ground beef
• 1/2 pound ground pork

Instructions

1. 1

   Preheat the oven to 350°F degrees and line a large sheet pan with foil that’s been lightly greased.

2. 2

   To make the glaze, in a blender, puree until smooth the tomatillos, chiles, garlic, salt, cumin, allspice, and cayenne. Taste and adjust seasonings. (Please note that it will be tart because it hasn’t been cooked yet.)

3. 3

   In a skillet, heat the butter on medium-low heat and add the onion. Cook uncovered for 5 minutes, occasionally stirring, until softened and fragrant. Add the garlic and cook for 30 more seconds. Remove from the heat.

4. 4

   Slide the cooked onions and garlic into a large mixing bowl. Add 2 tablespoons of the glaze to the bowl. Stir in the long green chiles, cilantro, oregano, cumin, Worcestershire sauce, black pepper, salt, cayenne, breadcrumbs (or crushed tortilla chips), and egg until it's well combined.

5. 5

   Add the ground beef and pork to the bowl, then with your hands or a spoon, gently combine all ingredients until well combined.

6. 6

   Take the meat and form it into an 8-inch long loaf. Place it on the sheet and take the rest of the glaze and spread it on top of the meatloaf.

7. 7

   Place the meatloaf in the oven and bake uncovered for 1 hour or until the glaze has darkened, the loaf is browned, and/or a meat thermometer reads 155°F

8. 8

   Let the cooked meatloaf sit for 15 minutes, then slice with a serrated knife and serve.