Taco Meatloaf

Taco Meatloaf

Ingredients:

• 2 pounds ground beef, 80% lean
• 1 ½ cups crushed corn tortilla chips
• 1 small yellow onion, finely diced
• 1 green bell pepper, finely diced
• 2 large eggs, whisked
• 1 (10 oz.) can Rotel tomatoes
• 4 oz. canned corn, drained
• 1 packet taco seasoning or 3 tablespoons homemade taco seasoning
• 1 ½ cups shredded cheddar or pepper jack cheese, divided
• ⅓ cup red taco sauce (mild or medium), optional
• 2 tablespoons cilantro or parsley, for garnish

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, combine ground beef, crushed tortilla chips, onion, bell pepper, whisked eggs, Rotel tomatoes, corn, taco seasoning, and 1 cup of shredded cheese. Mix gently until combined.
3. Transfer the meatloaf mixture into a 9×5-inch loaf pan lined with parchment paper. Shape into a loaf, creating a small well around the edges for fat to drain off.
4. Bake in the preheated oven for 50 minutes.
5. Remove from the oven and top with red taco sauce and the remaining ½ cup of cheese. Return to the oven and bake for an additional 10-15 minutes, or until the meatloaf reaches an internal temperature of 160°F (71°C).
6. Allow the meatloaf to rest for 10 minutes before slicing. Garnish with chopped cilantro or parsley.