Chili Con Carne Meatloaf

• 1 1/2 lbs lean ground beef
• 3/4 cup quick-cooking rolled oats or 3/4 cup old fashioned oats, uncooked
• 1 (15 ounce) can no-bean chili, divided
• 1 egg, lightly beaten
• 1/2 cup sliced scallion, divided
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/2 1/2 cup colby-monterey jack cheese or 1/2 cup taco cheese

1. Pre-heat oven to 350u0b0.
2. In a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan.
3. Bake for 45-50 minutes or until center of meatloaf registers 160u0b0 on an instant-read thermometer; remove from oven and set aside.
4. Place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes.
5. Drain any juices from meatloaf and discard.
6. Top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted.
7. Let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions.
8. To serve, cut meatloaf into 8 wedges.

lean ground beef, quickcooking rolled oats, egg, scallion, salt, fresh ground black pepper, colbymonterey

Taken from www.food.com/recipe/chili-con-carne-meatloaf-84047 (may not work)