Southwestern Pork Meatloaf

Ingredients

• 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
• ⅔ cup fresh cilantro
• 1 ⅓ pounds mild or unseasoned pork sausage, removed from casing
• ⅓ cup unseasoned dried bread crumbs
• 2 tablespoons chili powder
• 1 scant tablespoon cumin
• 1 scant tablespoon dried oregano

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    257 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 8 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 13 grams protein; 52 milligrams cholesterol; 654 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Preparation

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