Post by Kathy on Aug 28, 2016 17:11:48 GMT
Taco Meatloaf
We love meatloaf every which way you can think of and I've made it several ways and this meatloaf is right at the top with the best! It has so much flavor! A great Mexican flair!
I wouldn't call this meatloaf spicy, I would just say it is perfect for the taste buds! If you are not a fan of a little spice you could always use regular corn and another cheese other than pepper jack in the center! I think the southwestern corn and pepper jack make this meatloaf what it is along with the salsa! Our tummies were full after gobbling this up! I served the remaining corn that was left in the can for our side dish and it was amazing!
A jazzed up meatloaf! Delicious!
1 Tablespoon Extra Virgin Olive Oil
¼ cup onion, diced
¼ cup green bell pepper, diced
salt & pepper, to taste
1¼ pounds ground beef
4 Tablespoons Dry Taco Seasoning Mix
¼ cup bread crumbs
½ cup Southwestern corn, drained (sold next to regular canned corn)
1 cup shredded pepper jack cheese
¾ cup salsa, divided
1 cup shredded Mexican Taco Four Cheese
Preheat oven to 375°
Heat olive oil in skillet and saute onions and peppers with salt & pepper, 5 minutes.
Place raw ground beef in a large bowl and add cooked onions & peppers, dry taco seasoning mix, bread crumbs, corn and ¼ cup of salsa . Mix well.
In a sprayed 9x5 loaf pan, place ½ of the meat mixture. Place the shredded pepper jack in the center of meat. Add remaining meat and shape everything into a loaf, sealing the sides and ends.
Making a small indentation on the top of meatloaf, pour remaining ½ cup salsa.
Bake, covered, 50 minutes.
Remove from oven and add shredded Mexican Taco cheese. Return to oven, uncovered, 15 minutes or until cheese is melted.
Let meatloaf rest 5 minutes before slicing and after plating, salt & pepper if desired.
