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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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This one is a grand prize winner from TOH. A great change from your regular meatloaf! Ingredients:
3 eggs, lightly beaten |
2 cups picante sauce, divided |
1 (16 ounce) can kidney beans, rinsed and drained |
1 (11 ounce) can mexicorn, drained |
1 medium onion, chopped |
2 (2 1/4 ounce) cans sliced ripe olives, drained |
3/4 cup dry breadcrumbs |
1 (1 1/4 ounce) envelope taco seasoning mix |
1 teaspoon ground cumin |
1 teaspoon chili powder |
2 lbs ground beef |
2 cups shredded cheddar cheese |
additional picante sauce (optional) |
Directions:
1. In a large bowl, combine the eggs, 1/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin, and chili powder. Crumble beef over mixture and mix well.
2. Pat into 2 ungreased 9x5x3-inch loaf pans and bake, uncovered, at 350°F for 50-55 minutes or until no pink remains and a meat thermometer reads 160°F.
3. Spoon remaining picante sauce over each meat loaf and sprinkle with cheese. Bake another 10-15 minutes or until cheese is melted.
4. Let stand for 10 minutes before slicing.
5. Serve with additional picante sauce, if desired.
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