Southwestern Meatloaf

My family is fairly picky but surprising they all love this meatloaf.  It's pretty different from your regular meatloaf flavor-wise and it is always tender and never dry (see how I got around saying the "M" word there?).  I didn't take a picture because well, it looks like meatloaf with salsa on it and it's not super impressive in the looks department...but it more than makes up for it in the taste category!  

Adapted from Cook's Country

Total cooking time is 70 minutes so plan accordingly!

1 cup prepared salsa (I have to run this through the blender for my picky family)

3 tbsp brown sugar

4 (6-inch) corn tortillas

1 lbs ground beef chuck

1 lb ground pork

1/2 c sour cream

3 large eggs

1 (4 oz) can green chiles, drained and finely chopped

1 tbsp chili powder

1 tsp ground cumin

1 tsp salt

1/2 tsp pepper

1 c grated pepper jack cheese (I like to use cheddar or cojack)

Adjust oven rack to middle position and heat oven to 350 degrees. Line rimmed baking sheet with foil.

Combine salsa and brown sugar in small saucepan and set aside.

Tear tortillas into small pieces, grind in food processor until they resemble cornmeal, and transfer to large bowl. Add meat, sour cream, eggs, chiles, and seasonings. Mix with fork until evenly blended. Turn mixture onto foil-lined baking sheet and pat into 9 by 5 inch loaf shape. Top with 1/4 c salsa mixture.

Bake for 40 minutes. Scatter cheese on top and continue baking about 30 minutes (center of loaf should be 160 degrees). Set aside to cool slightly.

While meatloaf cooks, simmer remaining salsa mixture over medium-high heat until thickened, 3 to 5 minutes. Serve over individual slices of meatloaf.