Ingredients
-
1 1/4 lbs lean ground beef
-
2 eggs
-
2 ounces cornbread, crumbled
-
1 fresh chili pepper, minced
-
1 red onion, minced
-
1 1/2 cups zucchini, grated
-
1/4 teaspoon cumin
-
1/4 teaspoon garlic powder
-
1/4 teaspoon paprika
-
1/4 teaspoon oregano
-
1/4 teaspoon chili powder
-
1/2-3/4 cup cheddar cheese, grated
-
1 beef bouillon cube, crumbled
-
8 ounces red enchilada sauce
Instructions
- Preheat oven to 350°F.
- Combine meat, eggs, cornbread, poblano, onion, zucchini, bouillon, cumin, garlic, paprika, oregano, and chili powder.
- Shape into a loaf with hands, place on baking sheet and top with 1/2 of enchilada sauce; bake 30 minutes.
- Top with remaining enchilada sauce and 15 minutes more than top with cheddar cheese and bake an additional 15 minutes.
- Allow to rest 5 to 10 minutes before serving.