Mexican Meatloaf & Jalapeno Corn Casserole
These recipes were taken from the recipe section of the the Big Green Egg User Forum without permission of the original posters. Pictures

Mexican Meatloaf 

Submitted by: SpiceCooks

Ingredients:

• 2 lb Ground Chuck - I used 1lb ground chuck and 1lb ground pork
• 2/3 Cup Salsa
• 1 Tbs Spicy Seasoning Mix - I used 1/2 Tbs Black Pepper
• 1/3 Cup Chopped Green Bell Pepper - I used 1/2 Cup
• 1/3 Cup Chopped Onion - I used 1/2 cup
• 1 Cup Crushed Tortilla Chips
• 1 Egg, Slightly beaten
• 1 Cup Shredded Mexican Cheese

Preparation Directions:
• Combine all ingredients in a large bowl. Mix until thoroughly combined.

Cooking Directions:
• Spray broiler pan rack with Pam. Line tray with aluminum foil. Place meatloaf on broiler pan rack and let sit at room temperature for one hour. Preheat BGE to 350°. Using the indirect method of cooking with firebricks, place the meatloaf on the firebricks. Insert polder and set temperature to 160°. Cook until polder alarms. Remove from EGG and let rest for 30 minutes before slicing.

Special Instructions:
• Excellent when served with jalapeno corn casserole from the forum recipe section.


Mexican Meatloaf Topping

Submitted by: SpiceCooks

Combine in saucepan on stove on medium heat. Bring to a simmer stirring frequently, do not boil. Serve on top of the meatloaf.

Ole!
Jalapeno Corn Casserole
Submitted by: Marti Slotterback
This can be prepared both on the Big Green Egg or in a conventional oven. Enjoy!

Ingredients:
• 1 16oz can whole kernel corn
• 1 16oz can creamed corn
• 1/2 Cup sugar
• 3/4 Cup yellow corn meal (plain)
• 1 egg
• 1 small chopped onion
• 1 clove minced garlic
• chopped jalapeno to taste (Either fresh on in the jar will work...fresh will make it hotter)
• 1 stick melted REAL butter (salted)

Directions:
• Mix it all up...pour in casserole...350 degrees for 45 minutes.

 

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