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Cornbread & Jalapeño Meatloaf
1-1/2 lbs. ground beef
1/2 lb. ground pork
1/2 c. cornbread, crumbled
1/4 c. milk
1 egg, beaten
1/2 c. sour cream
1/2 c. shredded Pepper Jack cheese
3/4 c. frozen corn, thawed
1/2 c. onion, minced
3 to 4 jalapeño peppers, seeded and minced
2 cloves garlic, minced
1 t. salt
1 t. pepper
Mix beef and pork in a large bowl; set aside. In a separate bowl, combine remaining ingredients; mix well. Stir cornbread mixture into meat mixture. Form into a rounded loaf; place in a lightly greased 2-quart casserole dish. Bake, uncovered, at 350 degrees for 45 minutes. Cover loosely with aluminum foil; return to oven for an additional 10 to 15 minutes. Makes 8 servings.
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