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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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From a Reynolds Aluminum Wrap recipe booklet. I find it unique by using crushed tortilla chips instead of a type of bread crumb. Another quick meal to throw together and have on the table within an hour. (Any leftover meatloaf can be crumbled and used as a taco filling the next day for fun too) Ingredients:
2 lbs lean ground beef |
2 cups chunky salsa, divided (use whatever level of heat you'd prefer) |
1 cup tortilla chips, crushed |
1 cup onion, chopped |
1 egg |
1 teaspoon chili powder |
1 teaspoon garlic salt |
Directions:
1. Preheat oven to 425°F Line a 13x9 baking dish with heavy duty aluminum foil.
2. Mix all of the ingredients but 1 cup of the salsa together (save that for topping) in a large bowl until well blended.
3. Spoon into the center of the pan and shape into a 12x6 loaf (or close enough).
4. Bake 50-55 minutes until internal temperature reaches 160°F Top with remaining salsa and serve immediately.
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