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Mexican Meatloaf Recipe

"Being a working mother with a small budget and little time, I make a lot of dishes using ground beef," explains Alice McCauley of Beaumont, Texas. "When our son complained about having meat loaf again, I came up with this taco-seasoned version. The whole family loves it served with sour cream and extra salsa."

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Mexican Meatloaf Recipe

Prep: 10 min. Bake: 65 min. + standing

Yield: 6-8 Servings

10 65 75

Ingredients

4 cups cooked shredded hash brown potatoes
1/4 cup salsa
1 egg, lightly beaten
2 tablespoons vegetable soup mix
2 tablespoons taco seasoning
2 cups (8 ounces) shredded cheddar cheese, divided
2 pounds ground beef
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With Johnsonville Italian Sausage.
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Directions

In a large bowl, combine the hash browns, salsa, egg, soup mix, taco seasoning and 1 cup cheese. Crumble beef over mixture and mix well. Shape into a 12-in. loaf. Place in a 13-in. x 9-in. baking dish.
Bake, uncovered, at 350° for 1 hour or until a meat thermometer reads 160°. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Yield: 6-8 servings.

Originally published as Mexican Meat Loaf in Quick Cooking July/August 2003, p35