3 Chili spicy meatloaf
Production: 10 – Serving
Preparation: 30 Minutes
Cooking: 60 Minutes
Meatloaf is a delicious, economical, practical and easy to prepare dish. You can also make it a very special recipe inspired by the original cultures of the sunny south. In our case, with this spicy meatloaf, it is Mexico that we wanted to see on our plates with the use of corn and a generous variety of peppers that are typical flavors of this region.
Note 1: If you do not have Gorria pepper on hand, know that it is the same species as the famous Espelette pepper.
Piquin pepper, for its part, may be replaced by crushed chili flakes easily found in supermarkets. However, it will taste less fruity but almost as spicy.
Note 2: For people who love their food a bit less spicy, remove the Piquin chili from this recipe.
Ground Beef – [1 lbs.] (454 g.)
Minced Pork – [1 lbs.] (454 g.)
Celery (branch) – 
Onion (medium) – 
Red pepper (sweet) – [1/2]
Sweet Yellow Pepper – [1/2]
Green pepper (sweet) – [1/2]
Corn kernels – [2 cups] (500 ml.)
Hot bird pepper – 
Dried Piquin Chillis – 
Gorria Pepper – 
Tomato paste (5.5 oz/163 ml can) – 
Diced tomatoes (28 oz. can / 796 ml.) – 
Olive oil – [1/4 cup] (65 ml.)
Eggs (large) – 
Oatmeal Flakes (Quick Cooking) – [1 1/2 cup] (375 ml.)
Salt & Pepper to tase
1- Preheat the oven to 350 F (180 C).
2- Cut the peppers, celery and onion into small cubes (the size of a grain of corn).
3- Measure 2 cups corn kernels (fresh or canned).
4- Coarsly Grind together half of the Gorria pepper, one bird pepper and 2 of the Piquin chili.
5- In a small saucepan, heat 1/8 cup of olive oil over medium heat and pour in the mixture of peppers. Infuse the peppers (so they can develop their full flavor) over medium heat for about 3 minutes.
6- Pour the contents of the pan into a large bowl and add the sliced vegetables.
7- Add 1 cup of drained diced tomatoes, half the tomato paste and 2 lightly beaten eggs.
8- Add a pinch of salt and mix well.
9- Add the meats and oatmeal, stir well to obtain a homogeneous mixture.
10- Divide the mixture into 2 loaf pans and press with your hands to compact.
11- Put in the oven for at least 60 minutes at 350F.
12- FOR THE SAUCE: grind the rest of the peppers and infused into the remaining oil.
13- Add the remaining tomatoes and tomato paste.
14- Bring to a boil then simmer about 30 minutes, stirring regularly.
15- Pour a few spoon of sauce over the meatloaf slices before serving.