Mexican Meatloaf

• 2 eggs
• 2 slices firm texture bread, cut into cubes
• 1 beef bouillon cube, dissolved in
• 1 tablespoon hot water
• 12 cup taco sauce
• 2 12 cups grated sharp cheddar cheese (about 10oz.)
• 2 garlic cloves, minced
• 1 12 lbs pork sausage
• 1 lb ground turkey
• 1 (7 ounce) can whole green chilies
• 1 (4 ounce) cansliced black olives
• 34 teaspoon cumin seeds or 12 teaspoon ground cumin
• 2 tablespoons instant minced onion
• 1 teaspoon salt
• 1 12 teaspoons oregano
• 1 12 teaspoons chili powder
• 12 teaspoon ground cumin

1. Beat eggs in large bowl.
2. Add bread, bouillon, 1/4 C taco sauce, meat seasoning, 1 C cheese, garlic, sausage & ground turkey.
3. Mix thoroughly.
4. Scoop meat onto a 12" X 20" piece of foil.
5. Pack meat into a 10" X 18" rectangle.
6. Cut the meat (through the foil) into 3 rectangles, 6" X 10" each.
7. Split chili's and pat dry, lay flat on center of meat.
8. Top with remaining cheese, olives & cumin seed.
9. Start from long side & roll together, pinch seam to seal in cheese.
10. Peel off foil & place on a greased baking sheet (must have rim) then brush the tops with the remaining taco sauce.
11. Bake 350 degrees for 45 minutes.
12. Serve warm or chilled (cover and chill at least 2 hours) Logs may be frozen up to 3 months.

eggs, bread, bouillon cube, water, taco sauce, cheddar cheese, garlic, pork sausage, ground turkey, green chilies, black olives, cumin seeds, onion, salt, oregano, chili powder, ground cumin

Taken from www.food.com/recipe/mexican-meatloaf-124070 (may not work)