Who says meatloaf is just for beef and turkey? We mashed two of our favorite dishes into one powerhouse meal and topped it with a creamy roasted tomatillo sauce. Olé!

Ingredients

1/4 white onion

1 small green chile (try Anaheim or poblano)

4 tomatillos, halved

1 tablespoon olive oil

1 teaspoon salt

1/2 teaspoon ground black pepper

1/4 cup milk

1/2 cup crushed tortilla chips

1/2 pound ground pork

1 tablespoon sour cream

1 egg, beaten

3 tablespoons fresh cilantro, minced

1 teaspoon fresh lime juice

1/2 avocado

1 tablespoon agave syrup

Instructions

Preheat oven to 400F. On a parchment or foil-lined baking sheet, place onion, tomatillos, and green chile. Toss in olive oil and season with 1/2 teaspoon of salt and ¼ teaspoon pepper. Roast for 30 minutes and allow to cool. Reduce oven to 350F.
In a large bowl, add the crushed tortilla chips and milk, allowing the chips to soak for about 10 minutes.
Dice cooled onion and half of the green chile. Add them to the bowl along with the pork, sour cream, egg, 1 tablespoon of cilantro, 1/2 teaspoon salt, garlic powder, and 1/4 teaspoon pepper. Mix ingredients until well combined.
Divide mixture in two and place each half into a metal ring mold or biscuit cutter, atop a parchment or foil-lined sheet pan. Alternatively, you can use ramekins or simply make two thick, even patties and place them directly on the parchment/foil.
Bake for 45 minutes, until the middle reaches 165F. Allow to cool for 10 minutes before serving (or they may fall apart).
Add roasted tomatillos and remaining 2 tablespoons of cilantro to a small food processor and pulse until fully incorporated. Add lime juice, avocado, and agave syrup and process until almost smooth. Taste and add salt, if needed.
Remove chile verde meatloaves from ring molds and top each with half of your roasted tomatillo sauce.