"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Mexican Meatloaf Recipe

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This recipe for Mexican Meatloaf, by , is from Buckeye Elementary's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Shannon Smith


1 pound of LEAN ground beef (less than 10% fat)
cup of finely crushed corn chips (or not if doing LOW CARB)
1 beaten egg
3 teaspoons chili powder
1 teaspoon cumin
cup of (your favorite)salsa
teaspoon black pepper
cup of Mexican blend shredded cheese

1 cup of refried beans
cup of your favorite salsa
1 cup of Mexican blend shredded cheese

In a bowl, mix the ground beef, corn chips, egg, chili powder, cumin, salsa, black pepper and cup of shredded cheese. Mix thoroughly and shape the meat into a hollowed out loaf. Inside, layer cheese, crushed chips, salsa or diced vegetables, refried beans. The meat will be packed on top, and I will use a standard loaf pan, sprayed with Pam. In a small bowl, mix the refried beans with cup of salsa and frost the top of the uncooked meatloaf with it. Bake at 375 for 45 minutes. The last few minutes of baking time, sprinkle the top of the meatloaf with one cup of shredded cheese and return to oven.

To serve, gently slide a thin spatula under the meatloaf to loosen it from the baking pan and lift it (all in one piece) to a nice serving dish.

NOTE: I do not add salt to this recipe because there is plenty of salt in the other ingredients.
NOTE: If you would rather bake the loaf on a regular baking sheet, it may help the grease to run out onto the pan and not "soak" your meatloaf. You shouldn't have much "grease" if you use 90% lean ground beef.




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