Mexican Meat Loaf- I suggest you try it!

We tried a new recipe this weekend, orginally cut out of a magazine (I think the March issue of BH&G). It turned out very good, so good that I didn't get a chance to take photos. I changed a few things to cater to our family, so if you want the original recipe which included onions check out the magazine.

Ingredients:
3 eggs
1 can (12 oz) crushed tomatoes
1 cup crushed tortilla chips
3 cloves of garlic
2 tsp. ground cumin
1 1/2 tsp. chili powder
dash of salt and black pepper
1 lb. ground beef
1 lb. ground pork
1 cup frozen whole kernel corn
3/4 cup Monterey Jack cheese with jalapeno peppers, shredded

Preheat oven to 350 degrees F.
In large bowl combine lightly beaten eggs, crushed tomatoes, and tortilla chips.
Stir in garlic, cumin, chili powder and dash of salt and dash of pepper. Add beef, pork and corn; mix well. Shape into a loaf and bake at 350 degrees F for 1 1/2 to 2 hours, until internal temperature reaches 160 degrees F. Sprinkle with cheese and let melt in over before removing.  I served it with tortilla chips, sliced alvocado and salsa.