Meatloaf with Green Chile

by: Sue

Heat a large saute pan, then add:

3 tablespoons olive oil
1 bell pepper, finely diced
1 onion, finely diced
5 cloves garlic, minced
salt and pepper to taste

Cook until onion is clear, about 5 minutes. Cool.

In a large mixing bowl, beat together :

2 eggs
1 Tablespoon fresh parsley (optional)

Add:
1 pound ground pork
1 pound ground lean beef
1 cup panko (Japanese bread crumbs)
1/2 cup Parmesan
2 Tablespoons balsamic vinegar
1/2 cup ketchup
Cooled vegetables
1/2 cup of diced roasted peeled green chilies (I usually double this, depending on the heat of the chilies)

Mix until combined. Mold in a parchment paper or aluminum foil lined baking sheet or in a loaf pan.

Whisk together:

1/2 cup ketchup
1/4 cup balsamic vinegar

Brush this mixture over the entire loaf. Bake for 1-1 1/4 hours. Remove from the oven and let the meatloaf rest before slicing.

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