Salsa Cheese Stuffed Meatloaf

by Kimberley Patterson
(Canton, NY)

Salsa Cheese-stuffed Meat Loaf
(Prep time 30 min., ready in 1 hr. 40 min.)

1 1/2 lbs. lean ground beef
2 cups bread crumbs
1/2 cup shredded fresh Parmesan cheese
1 1/2 Tablespoons of Taco Seasoning
2 eggs
4 garlic cloves, minced
2 cups Salsa
1 1/2 cup shredded Italian 4 Cheeses
1 med sized onion and red bell pepper chopped and slightly sauteed
1/2 cup chopped ripe olives

Heat oven to 375 degrees F. Line 15 x 10 x 1-inch baking pan with foil; spray foil with nonstick cooking spray. In large bowl, combine ground beef, breadcrumbs, Parmesan cheese, taco seasoning, eggs, garlic, and 1 cup of the Salsa, Mix well.

On a large piece of aluminum foil shape the ground beef mixture into a 12 x 10 inch rectangle. Top with 4 cheeses, onion & bell peppers, and olives, distributing evenly up to inch of edges. Starting from the ten-inch side, roll up jellyroll fashion. Seal edges well. Transfer and place, seam side down, in foil-lined pan.

Bake at 375 degrees for 40 min. Remove meat loaf from oven; spoon remaining Salsa sauce over loaf. Bake an additional 15 to 20 min. or until loaf is thoroughly cooked in center and meat thermometer registers 160 degrees F. Let stand 10 minutes before slicing. (8 servings)

Top of Salsa Cheese Stuffed Meatloaf

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