Title: Stuffed Mexican Meatloaf
Categories: Meat Beef
Yield: 8 Servings
| 2 | lb | Ground Beef Chuck |
| 8 | oz | (1 cn) Tomato Sauce |
| 1/2 | c | Taco Seasoning Mix * PLUS |
| 2 | tb | Taco Seasoning Mix * |
| 1/3 | c | Chopped Green Pepper |
| 1/3 | c | Finely Chopped Onion |
| 1 1/2 | | Slices White Bread ** |
| 1 | | Large Egg, Slightly Beaten |
| 2 | c | Shredded Cheddar Cheese |
| 1/2 | c | Sour Cream |
| | | Cheddar Cheese Slices |
| GARNISHES |
| | | Avocado Slices |
| | | Cherry Tomatoes |
* Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. **
Tear bread slices into fresh bread crumbs.
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Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion,
bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour
cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan.
Make deep well the length of loaf; place cheese mixture in well. Place
remaining meat mixture on top of cheese; seal well. Bake in moderate oven
(375 degrees F.) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf
with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes.
Place on serving platter and garnish with avocado slies; place cherry
tomato in center of each avocado slice.