Stuffed Mexican Meatloaf Recipe - Cooking Index
Stuffed Mexican Meatloaf Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Ground beef chuck |
| 1 | Tomato sauce | |
| 1/2 cup | 55g / 1.9oz | Taco seasoning mix* |
| 1/3 cup | 48g / 1.7oz | Chopped green pepper |
| 1/3 cup | 20g / 0.7oz | Finely chopped onion |
| 1 1/2 | White bread ** | |
| 1 | Egg - slightly beaten (large) | |
| 2 cups | 292g / 10oz | Shredded cheddar cheese |
| 1/2 cup | 118ml | Sour cream |
| Cheddar cheese slices | ||
| Garnishes | ||
| Avocado slices | ||
| Cherry tomatoes |
* total amount of taco seasoning mix is 1/2 cup plus 2 tablespoons
** tear bread slices into fresh bread crumbs.
Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream.
Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well.
Place remaining meat mixture on top of cheese; seal well.
Bake in moderate oven (375F) 1 1/2 to 1 3/4 hours. Pour off drippings.
Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes.
Place on serving platter and garnish with avocado slices; place cherry tomato in center of each avocado slice.
Source:
America's Best Recipes
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