Mexican Meatloaf

Name: Mexican Meatloaf
Prep time: 10 min
Cook time: 1 h 5 min
Total time: 1 h 15 min
Yield: 8 servings.
Cuisine: North America, Mexican
Ingredients: 4 cups cooked shredded hash brown potatoes; 1/4 cup salsa; 1 large egg, lightly beaten; 2 tablespoons vegetable recipe mix (Knorr); 2 tablespoons taco seasoning; 2 cups shredded cheddar cheese, divided; 2 pounds ground beef

TOTAL TIME: Prep: 10 min. Bake: 65 min. + standing YIELD: 8 servings.

"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."

Ingredients

4 cups cooked shredded hash brown potatoes
1/4 cup salsa
1 large egg, lightly beaten
2 tablespoons vegetable recipe mix (Knorr)
2 tablespoons taco seasoning
2 cups shredded cheddar cheese, divided
2 pounds ground beef

Directions

1. Preheat oven to 350°. In a large bowl, combine the hash browns, salsa, egg, vegetable recipe mix, taco seasoning and 1 cup cheese. Crumble beef over mixture and mix lightly but thoroughly. Shape into a 12-in. loaf. Place in a 13x9-in. baking dish.
2. Bake, uncovered, for 1 hour or until a thermometer reads 160°. Sprinkle with remaining 1 cup cheese; bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. If desired, serve with additional salsa.

Nutrition Facts

1 piece: 376 calories, 23g fat (11g saturated fat), 121mg cholesterol, 699mg sodium, 12g carbohydrate (1g sugars, 1g fiber), 28g protein.

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