Mexican Meat Loaf Roll

• 2 large eggs, beaten
• 1/4 cup quick-cooking or rolled oats
• 1 tablespoon Worcestershire sauce
• 1 teaspoon pepper
• 1-1/2 pounds lean ground beef
• 1 package (8 ounces) cream cheese, softened
• 1 can (4 ounces) chopped green chilies, drained
• 3/4 cup salsa

1. In a large bowl, combine eggs, oats, Worcestershire sauce and pepper. Add ground beef and mix well. On a piece of waxed paper, pat meat mixture to an 18x9-in. rectangle. Combine cream cheese and chilies; spread over meat to within 1 in. of outer edges. Roll meat mixture, jelly-roll style, starting at narrow end. Place seam side down in a 13x9-in. baking dish.
2. Bake at 350u0b0 for 50 minutes. Drain excess fat. Top with salsa and bake another 10-15 minutes. Let stand 10 minutes before serving.

eggs, quickcooking, worcestershire sauce, pepper, lean ground beef, cream cheese, green chilies, salsa

Taken from www.tasteofhome.com/recipes/mexican-meat-loaf-roll/ (may not work)