Meatloaf Mexicana

Leftovers from this South-of-the-Border flavored meatloaf make an outstanding sandwich, especially with a slice of pepper-Jack cheese.

Recipe Ingredients:

1 pound ground pork
12 ounces lean ground beef
1 cup (4 ounces) shredded Monterey Jack cheese, or queso fresco - divided use
1 cup plain dried bread crumbs
1 cup ORTEGA Salsa - Thick & Chunky - divided use
2 large eggs, lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoons diced jalapeños (seeded)
1 teaspoon salt

Cooking Directions:

1. Preheat oven to 350°F (175°C). Lightly grease 9x5x3-inch loaf pan.
2. Combine pork, beef, 1 cup cheese, bread crumbs, 1/2 cup salsa, eggs, parsley, jalapeños and salt in large bowl. Place meat mixture into prepared loaf pan.
3. Bake for 55 to 60 minutes or until no longer pink in center. Remove from oven; drain. Cool in pan on wire rack for 10 minutes; remove from pan. Top with remaining cheese and salsa before serving.

Makes 6 servings.

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.