Leftovers from this south-of-the-border meatloaf make an outstanding meatloaf sandwich, especially with a slice of pepper-jack cheese.

Meatloaf Mexicana

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 salsa - divided use
2 large eggs, lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoons diced jalapeños (seeded)
1 teaspoon salt

1. Preheat oven to 350°F (175°C). Lightly grease 9 x 5-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.