Yummy ‘Mexican’-style Meatloaf
Posted on October 22nd, 2008 in recipe
For those of you who know me, you know I like to cook. But you probably don’t know that I’ve never actually followed a recipe exactly, and I’ve probably never made the same dish the same way twice. I like to experiment, and I sometimes think I know better than cook book authors 
I had recently been thinking I’d like to make some meatloaf, and started checking out all my books for a decent recipe. I had like 12 to choose from (recipes, not books), and couldn’t decide, but then figured I’d just make up my own! I used a recipe from one of my grandmother’s old Company’s Coming cookbooks as a guide for measurements, temperature, and time.
Anyway, enough already! Here’s the recipe:
| 1 1/2 lbs. | your favourite ground meat (I used beef and chicken) |
| 1 | egg |
| 3/4 cup | salsa |
| 3/4 cup | rolled oats |
| 1 tsp. | dried parsley |
| 1 tsp. | Worcestershire sauce |
| 1/4 tsp. | chilli powder |
| 1/4 tsp. | cumin |
| dash | salt & pepper |
| 1 cup | grated cheddar cheese |
Mix everything but the cheese together in a large bowl. Get your hands in there, mix it up well.Pack half the mixture into a 9″ x 5″ x 3″ loaf pan.Spread grated cheese over meat mixture.Put remaining meat over cheese, and flatten top.Bake, uncovered, in 350°F oven for 1 1/4 hours.
Want more cheese? During last few minutes of backing, add some more cheese to the top and let it melt.
Like sauce on your meatloaf? Add more salsa, either before baking, or when it gets to your plate.