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Mexican Style Meatloaf

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“From a Reynolds Aluminum Wrap recipe booklet. I find it unique by using crushed tortilla chips instead of a type of bread crumb. Another quick meal to throw together and have on the table within an hour. (Any leftover meatloaf can be crumbled and used as a taco filling the next day for fun too)”
READY IN:
1hr
SERVES:
6
YIELD:
1 loaf
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425°F Line a 13x9" baking dish with heavy duty aluminum foil.
  2. Mix all of the ingredients but 1 cup of the salsa together (save that for topping) in a large bowl until well blended.
  3. Spoon into the center of the pan and shape into a 12x6" loaf (or close enough).
  4. Bake 50-55 minutes until internal temperature reaches 160°F Top with remaining salsa and serve immediately.

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