I saw a recipe that caught my attention. It was for a Taco Meatloaf. Since I have been cooking – or attempting to cook – more Mexican dishes, I decided to give it a try – my version, of course. I never follow recipes. That’s why I flunked Chemistry Lab. Instructions are really important when mixing chemicals but not so much for meatloaf.
I started with 2 pounds of ground chuck. If you’re going to fool with burgers and meat loaf dishes, might as soon do a two-pounder. In a large bowl, I mixed 1 package of taco seasoning, 1 C chopped onions (frozen is a lot easier than chopping from scratch), 1 ¾ C shredded Mexican blend cheese, and – the piece de resistance – 1 C crushed Habanero Tortilla Chips. These babies pack a little heat, but don’t overpower when blended with the meat. They also help to hold the meatloaf together.
Thoroughly blend the meat concoction and then add 2 beaten eggs, ½ C. milk and 1/4 C taco sauce (I like Ortego best). Mix it well and then shape into a meat loaf form. On top of the meatloaf, add another 1/2 C taco sauce, put it in a 350 oven for 50 or 60 minutes and you’re in business. Taco meatloaf can be eaten as is, or you could slice off pieces, put them in a tortilla and build a super burrito. Pretty good for leftovers, too.
Taco Meatloaf
One cup crushed tortilla chips
1 ¾ cup shredded pepper Jack cheese
1 small onion, chopped
1 (1 ounce) packet taco seasoning mix
2 eggs, beaten
½ cup milk
3/4 cup Ortega mild taco sauce, or more to taste