Mexican Meatloaf

• 1 lb ground beef
• 1 (10 ounce) can mexicorn
• 0.5 (14 ounce) can diced tomatoes
• 0.5 (1 1/4 ounce) envelope onion soup mix
• 12 teaspoon dried basil
• 12 teaspoon dried Italian seasoning
• 1 teaspoon garlic powder
• 12 teaspoon white pepper
• 1 teaspoon Accent seasoning
• 2 eggs
• 12 cup onion, chopped
• 2 cups breadcrumbs
• 34 cup mozzarella cheese, shredded
• 34 cup cheddar cheese, shredded
• 14 cup parmesan cheese
• 1 (15 ounce) jar salsa, your favorite brand
• 1 teaspoon paprika

1. Preheat oven at 350 degrees.
2. Combine ingredients from the ground beef to the breadcrumbs.
3. Make sure to work all of the breadcrumbs inches.
4. Place half of the ground beef mixture in the loaf pan.
5. Top with all 3 cheeses.
6. Top with remaining ground beef mixture.
7. Use a spatula and go around the edges of the meatloaf to seal some of the bottom and top layers together.
8. This keep most of the cheese from escaping.
9. Bake for 1 hour and 15 minutes or until thermometer reads 160 degrees.
10. In a small saucepan combine salsa and paprika.
11. When meatyloaf is finished pour warm salsa over meatloaf before serving.
12. I flip my meatloaf over onto a serving plate before adding salsa.
13. The cheeses look so good flowing between the layers of meat.
14. Enjoy.
15. I served this dish with spanish rice and greenbeans.

ground beef, mexicorn, tomatoes, onion soup, basil, italian seasoning, garlic, white pepper, accent seasoning, eggs, onion, breadcrumbs, mozzarella cheese, cheddar cheese, parmesan cheese, salsa, paprika

Taken from www.food.com/recipe/mexican-meatloaf-205862 (may not work)