My Mexican Meatloaf

• 2 lb ground beef
• 1 15 oz can of corn (drained)
• 1 envelope McCormick Meatloaf seasoning
• 1 cup salsa (hot, med, mild to your taste)
• 1 1/4 cup Jack Daniels original BBQ sauce
• 1 egg
• 1 28 oz can Redpack whole peeled tomatoes in thick tomato puree
• 1 shredded Monterey Jack cheese (enough to lightly cover loaf)

1. Combine all ingredients well except cheese and tomatoes.
2. Form into a large flat loaf and put it in a 12 X 9 cake pan
3. Pull tomatoes out of the can and place on a plate, saving the puree that is still in the can.
4. Dice the tomatoes and cover the loaf with the tomatoes.
5. discard runny juice on the plate left over from dicing.
6. Pour remains puree in the can over top of the loaf.
7. Cover with foil and place in a preheated oven at 350F for 1 hour or inside temp reads 160.
8. After 1 hour, remove foil, cover loaf with shredded cheese and bake uncovered 10 more min.
9. Remove from oven and let sit 10 min.

ground beef, corn, meatloaf, salsa, daniels, egg, redpack, cheese

Taken from cookpad.com/us/recipes/362582-my-mexican-meatloaf (may not work)