Enchilada Meatloaf
Serves 6
1 egg, lightly beaten
1 medium onion, finely chopped
1/4 cup bottled salsa
2 tablespoons chili powder
3 cloves garlic, minced
1/2 teaspoon salt
1 pound ground beef
1 (8 1/2) ounce package corn muffin mix
2 ounces sharp cheddar cheese, sliced Bottled salsa (optional)
1. Preheat oven to 350 F. In a large mixing bowl
combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt;
add ground beef and mix well. Shape into a ball and place in a 9-inch
pie plate. Flatten meat mixture to a 6-inch circle; set aside.
2. Prepare corn muffin mix according to package
directions. Spread corn muffin batter over meat mixture in pie plate.
Bake about 50 minutes or until an instant-read thermometer inserted into
the meat loaf registers 160F. Remove from oven. Halve cheese slices and
arrange on top of the corn muffin mixture. Cover loosely and let stand
10 minutes before serving. If desired, serve with additional salsa.
Makes 6 servings.
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