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Taco Meatloaf

Prep 25 min
Total 1 hr 35 min
Servings 8

This taco-seasoned meatloaf, filled with a melty tunnel of cheese and green chiles, and topped with salsa, puts all other meatloaves to shame, one satisfying bite at a time. MORE+ LESS-

By Tablespoon Kitchens

October 18, 2017

Ingredients

1 1/2

lb lean (at least 80%) ground beef

1/3

cup Progresso™ plain panko crispy bread crumbs

1/3

cup milk

1/2

cup finely chopped onion

medium jalapeño chile, finely chopped

egg, beaten

package (1 oz) Old El Paso™ original taco seasoning mix

3/4

teaspoon salt

1/4

teaspoon pepper

1 1/2

cups shredded Cheddar cheese (6 oz)

can (4.5 oz) Old El Paso™ green chiles

cup Old El Paso™ Thick 'n Chunky salsa

Steps

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1

Heat oven to 375°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. In large bowl, mix beef, bread crumbs, milk, onion, jalapeño chile, egg, taco seasoning mix, salt and pepper.
2

On another large sheet of foil, shape beef mixture into 12x10-inch rectangle. Top evenly with Cheddar and green chiles to within 1/2 inch of edges. Using foil to help roll, starting with one 10-inch side, roll up; press seam to seal. Remove foil. Place rolled-up loaf seam side down in pan.
3

Bake 40 minutes. Remove from oven; spoon salsa over loaf.
4

Bake 15 to 20 minutes longer or until meat thermometer inserted in center of loaf reads 160°F. Let stand 10 minutes before slicing.

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Expert Tips

Jalapeño chile adds a pleasant heat to this meatloaf, but if you prefer a milder version, feel free to leave the jalapeño out.
Chopped cilantro would make a lovely fresh garnish to this meatloaf.