Just Say Jenn

Confession: I hated meatloaf when I was a kid. HATED. My mom used to make it all the time with tomato paste, which I realized years later made me ill so I guess that explains that. But when I came across a recipe for a Mexican-influenced meatloaf I decided to give it a try. A Mexican twist makes everything better. And it turned out delicious!

Here’s what you’ll need for the meatloaf:

1 package of lean ground beef

1/2 cup of crushed corn chips

1 egg, beaten

3 teaspoons of chilli powder (more if you like things on the spicy side, which I do)

1/2 cup of salsa

1/2 teaspoon of black pepper

1/2 cup of shredded cheese (I used marble)

Here’s what you’ll need for the topping:

1 cup of refried beans (I used the canned No Name brand)

1/4 cup of salsa

1 cup of shredded cheese

Instructions:

Preheat your oven to 375°F.

In a large bowl, mix together the ground beef, crushed corn chips, beaten egg, chili powder, the 1/2 cup of salsa, black pepper and 1/2 cup of shredded cheese.

Transfer mixture into a loaf pan (I used an aluminum one) and press down to form an even layer.

In a small bowl, mix together 1 cup of refried beans and the 1/4 cup of salsa. Press onto the top of your uncooked loaf.

Place into oven and bake at 375°F for 45 minutes.

Remove loaf pan from oven and add the 1 cup of shredded cheese you had set aside earlier for the meatloaf topping. Return to oven for an additional 5 minutes.

Serves 6. I served mine with a spring salad.