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Mexican Meatloaf

posted by regnisaw@yahoo.com 4 years ago



Ingredients


1 cup gluten free Panko (Japanese bread crumbs)


2 large eggs, beaten


½ cup shredded Mexican cheese blend (cheddar and Monterey Jack)


¾ cup SPIKES’ Mild Salsa, divided


2 Tbs Dijon mustard


1 lb extra lean ground beef


1 lb ground pork


Directions


Preheat oven to 350° F. In a large bowl, combine gluten free Panko, eggs, cheese, ½ cup of salsa, mustard and ground meat. Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet. Spread remaining ¼ cup of salsa on top. Bake 50-60 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155° F. Let rest 10 minutes before serving.




tags:  mexican meatloaf, spikes', salsa, meats, meatloaf
 
 
 
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