Mmmmm....Meatloaf!

I have been married for 16 years.

I can count on one hand how many

times I have made Meatloaf.

This is not MY choice....

I have a "meat and potatoes" kind of hubby

So it amazes me that he does NOT

like meatloaf. I mean hello, that is

all there is to it! Well I have made

myself as well as some lucky neighbors

meatloaf a few times, trying to find one

that will satisfy my hubbies taste buds.

I am pleased to announce that

THIS recipe has his approval.

 

Mmmmm...Meatloaf

2 lbs. Lean Ground Beef

1 tsp. Cumin

1/2 tsp. Garlic Salt

1/2 tsp. Onion Powder

1/2 tsp. Chili Powder

2 TBSP. Minced Onion

1/2 tsp. Black Pepper

1 C. Seasoned Panko Breadcrumbs

1 Egg

1 (10.5oz.) Medium Rotel Tomato's w/ Green Chilies

1 C. Shredded Mexican Blend Cheese

Preheat oven to 375

in a large bowl combine all ingredients

except the canned tomatoes.

Mix until all ingredients are incorporated.

Puree the can of tomatoes with green chilies.

Pour a third of the pureed tomato's into the

meat mixture. Mix well. Form into

either 1 large loaf or 2 smaller loaves.

Place in a dish, pour remaining sauce

over the top(s) of the loaf.

Bake uncovered for 1 hour.

Cut into the center of loaf to make

sure it is cooked all the way through.

*remember the tomato puree will add a

pink color to the meat, so don't let that scare you.

I like to let the meatloaf rest for about

10 minutes before I slice it to serve.

I find that it holds together better. 

 Enjoy!
Lark