UNBEATABLE TACO MEATLOAF
I was disappointed with the lack of flavor of other Mexican meatloaves so I created this one. The secret to this moist loaf is the white bread although it may seem out of place. Its a little work but your tastebuds will thank you!
Provided by Cindy Scanlan
Categories Vegetable
Time 1h40m
Yield 4 , 4 serving(s)
Number Of Ingredients 17
Steps:
- Move oven rack to top insert and broil poblano 4-5 minutes on each side until skin is blistered and mostly black. Remove and place in an airtight container for 20 minutes. Gently remove blistered skin and dice poblano.
- Dice onions, green pepper and jalapeño. Sautee in a bit of oil until onion is almost translucent. Allow to cool completely.
- Dice black olives and green onions.
- In a large bowl, combine the ground beef, 1/2 onion/jalapeño/green pepper mixture, 1/2 of the poblano, 1/2 green onions, and 1/2 cup Black olives, 1/2 cup Crushed Doritos, finely diced white bread slice, 2 tablespoons of taco sauce, whole packet of taco seasoning, 1/4 cup Half and half, and 1 egg and egg white.
- Shape into 4 small meatloaves and place on baking sheet. Bake at 350 degrees until loaves reach 160 degrees.
- Cut Velveeta into small cubes and add can of Rotel. Add in the remaining poblano, onions/jalepeno,and 4 tablespoons of salsa and cook over medium heat in saucepan until combined and melted stirring frequently. Serve over meatloaf. Sprinkle remaining green onions over loaves.
Nutrition Facts : Calories 726, Fat 47.6, SaturatedFat 24.5, Cholesterol 172.3, Sodium 2691.7, Carbohydrate 31.8, Fiber 4.3, Sugar 15.3, Protein 43.3
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