Leftovers from this South-of-the-Border flavored meatloaf make an outstanding sandwich, especially with a slice of pepper-Jack cheese.
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
- Preheat oven to 350°F (175°C). Lightly grease 9x5x3-inch loaf pan.
- 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.
- 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.