Mexican Meatloaf

by Kensie Kimball
Ingredients:
  • 4 cups cooked shredded hash brown potatoes
  • 1/4 cup salsa
  • 1 large egg, lightly beaten
  • 2 tablespoons vegetable soup mix
  • 2 tablespoons taco seasoning
  • 2 cups shredded cheddar cheese, divided
  • 2 pounds ground beef

Instructions:

  • Preheat oven to 350°. In a large bowl, combine the hash browns, salsa, egg, soup mix, taco seasoning and 1 cup cheese.
  • Crumble beef over mixture and mix lightly but thoroughly. Shape into a 12-in. loaf. Place in a 13x9-in. baking dish.
  • Bake, uncovered, for 1 hour or until a thermometer reads 160°. Sprinkle with remaining 1 cup cheese; bake 5 minutes longer or until cheese is melted.
  • Let stand for 10 minutes before slicing. If desired, serve with additional salsa.
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