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STUFFED MEXICAN MEATLOAF by www.country-cooking.com
2 lb Ground Beef Chuck
1 1/2 ea Slices White Bread (for breadcrumbs)
8 oz (1 cn) Tomato Sauce
1 ea Large Egg, Slightly Beaten
1/2 c Taco Seasoning Mix + 2 tbsp Taco Seasoning Mix
2 c Shredded Cheddar Cheese
1/2 c Sour Cream
1/3 c Chopped Green Pepper
1 x Cheddar Cheese Slices
1/3 c Finely Chopped Onion
Parsley (garnish, optional)
1 Tomato (slices for garnish, optional)
Mix beef, tomato sauce, taco seasoning mix, green pepper, onion,
bread crumbs and egg; mix thoroughly. Combine shredded cheese
and sour cream. Place half the meat mixture in 91/4 x5 1/4x2 3/4”
inch loaf pan. Make deep well the length of loaf; place cheese mixture
in well. Place remaining meat mixture on top of cheese; seal well.
Bake at 375 degrees for 1 1/2 -1 3/4 hours. Pour off drippings. Top
meatloaf with overlapping cheese triangles. Let meatloaf stand 8-10
minutes. Serve on a large platter and garnish with parsley and tomato
slices if desired.
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