Pork Chile Meatloaf with Sautéed Brussel Sprouts
1 pound lean ground pork
Four strips bacon, sliced and pan-fried
1/2 a leek, chopped
1 tsp FCC Posole Seasoning
Six large mushrooms, sliced
2 TBSP FCC Sweet & Spicy Mustard, then another 1/3 cup for a topping
Combine all ingredients and form into a large ball; Bake at 350° for 55 minutes. Sautée a bag of baby Brussels in a few TBSP of ghee and season with a good sprinkle of Sazon seasoning and a good shake of FCC Posole Seasoning. Tossing in the ghee till nice and brownish, slice a tomato.
When the loaf is done, let rest for a few minutes, remove it to a serving platter, and surround it with the baby Brussels; top with more of the Sweet & Spicy mustard. Enjoy!
Recipe By Linda Zigler from the Fresh Chile Cookin' group.
Fresh Chile customers submitted the following recipes. As home cooks, they have only provided the following instructions. Please note that some recipes do not contain exact measurements. We encourage you to use our products with as little or as much as you would like to experience. Happy Cooking!