Mexican Meatloaf

 Bettie is a fan of Tex Mex type meals. Lyle and I will eat it but they are not one of our favorites.  This recipe for Mexican meatloaf fits all of us. I had it for awhile and decided to try it.

I do have to be careful of meatloaf because of the Celiac. This uses corn chips or Tortilla chips and Salsa along with an egg. I used GF tortilla chips and GF Salsa so I could eat it also. I used a mild Salsa and made the taco seasoning myself so it was not as spicy. If you are into hot and spicy just use a hotter Salsa and Taco Seasoning mix. While I used shredded cheddar cheese, I think a Monterey Jack or Mexican blend cheese would work well. If you make it in smaller loaves don’t bake it as long as one single loaf.

Mexican Meatloaf

1 pound ground beef

½ cup shredded cheddar cheese

1 egg beaten

1 cup crushed corn or tortilla chips

⅓ cup salsa

½ package taco seasoning

GLAZE

¼ cup ketchup

1 Tablespoon brown sugar

½ teaspoon dry mustard

DIRECTIONS

Combine all ingredients in a large bowl, mix well but gently. Shape into a loaf or four small loaves and place in pan. Bake at 350° for 45 minutes for small loaves to 1 hour for one larger loaf. Top meatloaf with the glaze halfway through the baking time.