My Mexican Meatloaf

1. 1

   Combine all ingredients well except cheese and tomatoes.

2. 2

   Form into a large flat loaf and put it in a 12 X 9 cake pan

3. 3

   Pull tomatoes out of the can and place on a plate, saving the puree that is still in the can.

4. 4

   Dice the tomatoes and cover the loaf with the tomatoes.

5. 5

   discard runny juice on the plate left over from dicing.

6. 6

   Pour remains puree in the can over top of the loaf.

7. 7

   Cover with foil and place in a preheated oven at 350F for 1 hour or inside temp reads 160.

8. 8

   After 1 hour, remove foil, cover loaf with shredded cheese and bake uncovered 10 more min.

9. 9

   Remove from oven and let sit 10 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.