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.
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