Mexican Meatloaf And Corn On The Cob With Green Chili Butter

It's coming on sweet corn season in Colorado, and I spied some at the grocery store the other day.  And there's nothing like sweet crisp corn with green chili butter.  So here's the recipe for my Mexican Meatloaf and, of course, the corn/butter.

Meatloaf

1lb ground beef (96% lean)
1 cup panko bread crumbs - or more if mixture feels loose
1 14 oz can tomatoes with zesty green chilis, slightly drained
1/2 cup finely chopped red onion
1/2 cup finely chopped red and yellow peppers
1 small can black olives, drained
thinly sliced jalapeno peppers, to taste
salt, pepper, garlic powder, onion powder, cayenne to taste
1 cup colby/jack cheese

Mix together everything but the cheese and put in greased loaf pan.  Cook one hour at 350 degrees.  Pull meatloaf from oven and cover with cheese, then return to oven for 10 more minutes.

Corn

Roll up clean, husked corn in wax paper and twist ends; set on a microwavable plate and microwave for 3 minutes per number of cobs.  One cob, 3 minutes; 4 cobs, 12 minutes.  Remove from microwave and carefully remove wax paper.

Butter

Add to softened butter (to taste) - green chilies (like jarred 505 Green Chili), salt, pepper, cayenne, garlic powder, and onion powder.  Mix well and cover, put in the fridge until ready to use.

Once the sliced meatloaf is on the plate, add a bit more cheese and drizzle some jalapeno ranch dressing over the top.  Slice up an avocado (or make some guac) for a garnish.  And don't forget the corn and butter!  Enjoy!