Taco Meatloaf
- 1 1/2 lbs ground beef
- 1/2 cup progresso breadcrumbs
- 1/2 cup kraft mexican cheese (crumbles)
- 1/2 cup ortega bottled chunky salsa
- 1 egg
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon gourmet garden crushed garlic
- 1 1/4 ounces mccormick reduced taco seasoning
- 2 slices oscar mayer thick cut bacon
- Prepare grill for indirect cooking over medium-high heat (no direct heat source under meat loaf).
- In a large bowl, combine ground beef, bread crumbs, cheese, 1/4 cup of the salsa, the egg, cilantro, garlic, and taco seasoning. Poke several holes in bottom of an 8 x 4 x 2 1/2"-inch foil loaf pan. Shape meat mixture to fit loaf pan; place in pan. Spread the remaining 1/4 cup salsa over meatloaf; top with bacon.
- Place on grill over drip pan; cover grill. Cook for 45 minutes to 1 hour or until internal temperature reaches 160. Transfer meatloaf to cutting board and let stand for 10 minutes. Remove from loaf pan and slice. Serve warm.
ground beef, progresso breadcrumbs, mexican cheese, chunky salsa, egg, fresh cilantro, garlic, taco, oscar mayer
Taken from www.food.com/recipe/taco-meatloaf-450950 (may not work)