SOUTHWEST MEAT AND CORN BREAD SQUARES

1 pound meatloaf mix of ground beef, pork and veal
1/2 pound chorizo sausage or spicy Italian sausage meat
1 cup firm, fresh corn bread crumbs*
1 cup thawed frozen corn kernels
4 green onions, thinly sliced
1/3 cup chopped roasted red peppers, freshly roasted or from a jar
1/4 cup chopped cilantro
2 teaspoons ground cumin
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
About 1 cup bottled salsa, divided

Spray a shallow 2-quart baking dish with cooking spray and set aside. Preheat oven to 350 degrees.

In a large bowl, combine the meatloaf mix, chorizo, corn bread crumbs, corn kernels, green onions, roasted peppers, cilantro, cumin, salt and pepper. Mix well with clean hands until completely incorporated. Pat into the prepared baking dish and spread the top with 1/2 cup salsa.

Bake about 40 to 45 minutes, or until cooked through in the center. Drain fat from dish occasionally during the baking time.

Heat the remaining salsa and top each serving with a spoonful.

* You can use a boxed corn bread mix for the crumbs in this recipe. Serve the leftovers with the meat squares.

Servings: 6
Source: Everybody Loves Meatloaf by Melanie Barnard