Meatloaf Mexicana

Name: Meatloaf Mexicana
Yield: 8 servings
Ingredients: 2 lbs (1 Kg) lean ground beef; 1 cup (250 mL) shredded Canadian Monterey Jack* cheese; 1 cup (250 mL) chunky-style salsa; 1 cup (250 mL) coarsely chopped parsley; 3/4 cup (180 mL) fine dry bread crumbs; 2 eggs; 1 pkg (about 39 g) chili or taco seasoning mix; 2 tbsp (30 mL) soy sauce; 1/2 cup (125 mL) shredded Canadian Monterey Jack cheese

This is the Meatloaf Mexicana recipe.

Prep: 15 min
Cooking: 1 h

Yields 8 servings

Ingredients

2 lbs (1 Kg) lean ground beef
1 cup (250 mL) shredded Canadian Monterey Jack* cheese
1 cup (250 mL) chunky-style salsa
1 cup (250 mL) coarsely chopped parsley
3/4 cup (180 mL) fine dry bread crumbs
2 eggs
1 pkg (about 39 g) chili or taco seasoning mix
2 tbsp (30 mL) soy sauce
1/2 cup (125 mL) shredded Canadian Monterey Jack cheese

READY FOR REWARDS?

Preparation

Combine beef, 1 cup (250 mL) Canadian Monterey Jack cheese, salsa, parsley, bread crumbs, eggs, chili seasoning mix and soy sauce in large bowl; mix well. Press meat mixture into unbuttered 9 x 5-in (23 x 13 cm) loaf pan. Bake in 350 ºF (180 ºC) oven 1 hour or until meat is no longer pink in the centre.

Drain and top meatloaf with 1/2 cup (125 mL) Canadian Monterey Jack cheese, cover lightly with plastic wrap and let stand until cheese is melted. Slice to serve.