Stuffed mexican meatloaf
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Ground Beef Chuck |
| 8 | ounces | (1 cn) Tomato Sauce |
| ½ | cup | Taco Seasoning Mix * PLUS |
| 2 | tablespoons | Taco Seasoning Mix * |
| ⅓ | cup | Chopped Green Pepper |
| ⅓ | cup | Finely Chopped Onion |
| 1 | x | Avocado Slices |
| 1½ | each | Slices White Bread ** |
| 1 | each | Large Egg, Slightly Beaten |
| 2 | cups | Shredded Cheddar Cheese |
| ½ | cup | Sour Cream |
| 1 | x | Cheddar Cheese Slices |
| 1 | x | Cherry Tomatoes |
Directions
GARNISHES
* Total Amount of Taco Seasoing mix is ½ cup plus 2 Tablespoons.
** Tear bread slices into fresh bread crumbs.
~------------------------------------------------------ ~----------------- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly.
Combine shredded cheese and sour cream. Place half the meat mixture in 9¼ x 5 ¼ x 2 ¾-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F.) 1 ½ to 1 ¾ hours.
Pour off drippings. Top meatloaf with overlapping cheese triangles.
Let meatloaf stand 8 to 10 minutes.
Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.