Salsa Scalloped Potatoes and Mini Salsa Meatloaves

• 2 Tbsp. non-hydrogenated margarine
• 2 Tbsp. flour
• 2 cups milk
• 1-1/4 cups Cracker Barrel Shredded Habanero Heat Cheese, divided
• 2 lb. (900 g) Yukon gold potatoes (about 6), peeled, thinly sliced
• 1-1/4 cups salsa, divided
• 1 lb. (450 g) extra-lean ground beef
• 1/2 cup dry bread crumbs
• 2 green onions, chopped
• 1 egg, beaten

1. Heat oven to 375 degrees F.
2. Melt margarine in medium saucepan on medium heat.
3. Add flour; cook and stir 1 min.
4. Gradually stir in milk; cook 3 to 5 min.
5. or until mixture comes to boil and thickens, stirring constantly.
6. Remove from heat.
7. Stir in 1/2 cup cheese.
8. Spread 1/3 of the potatoes onto bottom of 2-L casserole dish sprayed with cooking spray; cover with 1/2 cup salsa.
9. Repeat layers once.
10. Top with remaining potatoes, then cheese sauce.
11. Cover with foil.
12. Bake 45 min.
13. After about 30 min., mix meat, bread crumbs, onions and egg just until blended.
14. Shape into 12 balls; press each into muffin pan cup sprayed with cooking spray.
15. Use back of spoon to make indentation in centre of meat mixture in each cup; fill with remaining salsa.
16. Sprinkle potatoes with 1/2 cup of the remaining cheese.
17. Return to oven along with the meatloaves.
18. Bake, uncovered, 20 min.
19. or until potatoes are tender and meatloaves are done (160 degrees F), topping meatloaves with remaining cheese for the last few minutes.
20. Remove from oven.
21. Let stand 5 min.
22. before serving.

nonhydrogenated margarine, flour, milk, cheese, salsa, extralean ground beef, bread crumbs, green onions, egg

Taken from www.kraftrecipes.com/recipes/salsa-scalloped-potatoes-mini-salsa-meatloaves-186170.aspx (may not work)