Meatloaf Mexicana

Ingredients
1 lb. ground pork
12 oz. ground beef
1 cup (4 oz.) shredded Monterey Jack cheese or queso fresco
1 cup plain dried bread crumbs
1 cup (8-oz. bottle) ORTEGA Thick & Smooth Taco Sauce, divided
2 large eggs, lightly beaten
1 tablespoon chopped fresh parsley
2 teaspoons ORTEGA Diced Jalapeños
1 teaspoon salt

Instructions:Directions
PREHEAT oven to 350º F. Lightly grease 9 x 5-inch loaf pan.

COMBINE pork, beef, cheese, bread crumbs, 1/2 cup taco sauce, eggs, parsley, jalapeños and salt in large bowl. Gently pat meat mixture into prepared loaf pan.

BAKE for 55 to 60 minutes or until no longer pink in center. Remove from oven; drain. Cool in pan on wire rack for 10 minutes; remove from pan. Top with remaining taco sauce before serving.

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A sweet Meatloaf

2 lbs (.9 kg). ground beef
2 eggs
1 tsp (5 ml). salt
1 tsp (5 ml). pepper
2 slices crumbled up bread
1/2 cup (125 ml) oats
1-1/4 cups (300 ml) heinz ketchup
1 McCormick meatloaf mix
1/3 cup (80 ml) green chili's (optional)
1/2 cup (125 ml) milk
Glaze:
1/2 cup (125 ml) Welches grape jelly
1/2 cup (125 ml) Heinz ketchup

Instructions:Preheat oven to 350 degrees (175 C.).
Mix loaf ingredients well.
Shape into a loaf pan.
Prepare glaze by microwaving grape jelly until liquidized, then mix with ketchup.
Spread glaze evenly over loaf.
Cook 1 hour.

Comments
We always make extra glaze to put over the cooked meatloaf instead of ketchup.

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