Not your mothers Meatloaf!!!!

I have to admit, I grew up under the culinary tutelage of my mother, an exceptional cook.  Therefore, her meatloaf was actually pretty good, moist, flavorful, and not over-ketchup'ed (I believe I may copyright that term...) but unfortunately it lacked creativity!!!  Everyone views meatloaf as the solution to the ground beef that has been sitting in the fridge a little too long.  FOR SHAME!!!!!  For me, meatloaf is just like any other dish...it is as good as you choose to make it!  Try different gravy, ethnic seasonings, etc. and for the love of food, please keep the ketchup in the bottle (or as an ingredient in a much better sauce).  This version combines some of my favorite items, it works very well as meatloaf with mashed potatoes, or in a meatloaf sandwich.

Southwestern Meatloaf

1 lb ground beef 85/15
1 poblano pepper, grilled
1 ear of sweet corn, grilled
1 garlic bulb, roasted
1 yellow onion, sliced
1 tablespoon olive oil
1 tablespoon salt
1 tablespoon pepper
1 egg lightly beaten
1 teaspoon crushed red pepper flakes
1 cup shredded smoked cheddar cheese
Bread crumbs as needed

Gravy

1 tablespoon olive oil
1/2 cup finely diced yellow onion
1 teaspoon minced garlic
1 cup ketchup
1 cup black cherry preserves/jelly
1/4 cup hot sauce, or more as needed
salt and pepper to taste
(the gravy should be sweet and spicy)

Your first step is to roast your garlic.  Preheat oven to 400F.  Cut the garlic head in half lengthwise and place on a sheet of aluminum foil, sprinkle with olive oil and salt and pepper.  Wrap the garlic up in the foil and bake for 40-60 minutes.  Check garlic, it should be soft to the touch.  If it's done, squeeze garlic into a bowl and set it aside.
Next grill your poblano pepper and your corn.  Both should be charred and blackened.  Remove corn from ear and set aside in bowl.  Cut top from pepper and then dice into medium pieces, set aside.
Slice your onion into thin strips. Add olive oil to a hot pan (set to medium hot heat) then add the onion and mix to coat onions in the oil.  Cook until caramelized and set aside.
Once all of the ingredients have cooled we can begin assembling out meatloaf!!! I know that the prep for this dish takes a little longer than usual but it is definitely worth it!!!  In a large bowl combine your beef, corn, peppers, roasted garlic, salt, pepper, red pepper flakes, and your beaten egg.  Mix all ingredients thoroughly.  Add your bread crumbs a little of a time until the meat mixture no longer feels wet (there will always be a little moisture, but you don't want it wet or it will not hold together).  If your loaf pan is smaller than mine, not everything will fit,  thats ok.  You can use any left over to make burgers or meatballs. 

Take your loaf pan and fill a 1/3 of the way with the meat mixture.  Add in 1/2 of your onion mix and 1/2 of your cheese.  Add another layer of the meat mixture, then another of your onion and cheese.  Finish  putting the meat in.  Pack down tightly.  Then turn meat pan over onto a greased sheet pan.  Check the loaf and make sure all you see is the meat mixture.  If any of the cheese or onion is visible, you will need to cover it or it will leak out and burn.  Place tray in 350F oven and bake for 30 minutes.  Remove loaf from oven and brush with the gravy.  Cook for an additional 30 minutes, brushing with the gravy every ten minutes.  45 minutes into the cooking, take a temperature of the center of the meatloaf, it is finished cooking when the temperature reaches 150F. 

 To make the gravy, you add your oil, onion and garlic to small sauce pan on medium heat.  Cook for five minutes, then add remaining ingredients, mix well.  Cook until sauce has reduced and thickened.