Cheesy Southwestern Meat Loaf

Browning single-serving loaves in a skillet and then transferring the pan to the oven turns meat loaf into a 30-minute meal. Avoid extra-chunky salsa for this recipe.

• Ready In: 40 mins
• Yields: 4 loaves

Ingredients

• 1  cup  prepared salsa
• 1  tablespoon brown sugar
• 4 (6 inch)  corn tortillas (torn into rough pieces)
• 1 1⁄2 lbs lean ground beef (85%)
• 1⁄4 cup  chopped cilantro
• 3  scallions (sliced thin)
• 2  large eggs
• 1  tablespoon  minced chipotle chile in adobo
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 1  tablespoon  vegetable oil
• 1  cup monterey jack pepper cheese (shredded)

Directions

1. Adjust oven rack to middle position and heat over to 425 degrees.
2. Combine salsa and sugar in saucepan and cook over medium-high heat until thickened, about 5 minutes.
3. Process tortillas in food processor until coarsely ground; transfer to large bowl.
4. Add beef, cilantro, scalliions, eggs, chipotle, 3/4 teaspoon salt, and 1/4 teaspoon pepper to bowl and mix until combined.
5. Form mixture into four 4 x 3 inch oval loaves.
6. Heat oil in large ovensafe nonstick skiller over meduim-high heat until just smoking.
7. Cook loaves until well browned, 3-5 minutes per side.
8. Spoon 1 tablespoon salsa mixture over each loaf', transfer skillet to the over, bake until salsa mixture is bubbling, about 10 minutes.
9. Sprinkle loaves with cheese and continue to bake until cheese is melted and meat registers 160 degrees, about 5 minutes longer.
10. Serve, passing remaining salsa mixture at table.