Mexican Meatloaf

This duck meatloaf is loaded with flavor. The hearty dish from Scott Leyasth, aka The Sporting Chef, will take you through fall and winter. Leyasth, who has made his name cooking all things wild, uses this recipe as a way to use up inventory in the freezer. It works with just about any combination of game meats like venison, wild turkey and upland game birds, provided that you add at least one-third ground beef to the mix. But the duck version is Leyasth’s recommended way.

“It tastes so good that I can’t imagine anyone not liking it,” Leyasth said.

Mexican Meatloaf
Recipe by Scott Leysath, The Sporting Chef
Makes 6-8 servings

1 cup onions, finely diced
2 jalapeno peppers, seeded and minced
6 garlic cloves, minced
1 1/2 cups crushed tortilla chips
2 eggs, lightly beaten
1 cup tomato salsa (your choice of mild, medium or spicy)
1 1/2 cups fresh corn kernels
1 cup shredded Mexican cheese blend
1 tsp chili powder
1/2 tsp dried oregano
1/4 tsp cumin powder
1 tsp salt
1 1/2 pounds (about 3 cups) ground duck
1 pound lean ground beef
1/2 pound chorizo sausage, casing removed, crumbled

Combine onion, jalapeno pepper and garlic in a large bowl. Add tortilla chips with next 8 ingredients and mix well. Add ground game meat, beef and chorizo. Mix all ingredients thoroughly with your hands. In a lightly oiled loaf pan or baking dish, form into a loaf about 4 inches tall.

Bake in a preheated 375-degree oven for 50 minutes or until internal temperature is 155 degrees. Lightly cover with foil and allow to rest for 10 minutes before slicing into 1-inch thick slices. Serve with salsa, mustard or chipotle mayonnaise.