Mexican Meatloaf

Spicy stuffed meatloaf. Serve with polenta and black beans.

• Ready In: 1 hr 15 mins
• Serves: 8

Ingredients

• loaf

• 1 1⁄2 lbs ground beef
• 1⁄2 lb ground pork
• 3⁄4 cup  Italian seasoned breadcrumbs
• 1  egg
• 1  teaspoon kosher salt
• 1⁄2 teaspoon black pepper
• 1  tablespoon ground cumin
• 1  tablespoon chili powder
• 3⁄4 cup salsa

• Filling

• 1  cup monterey jack pepper cheese, shredded
• 1 (4 ounce) can green chilies
• 1 (4 ounce) can black olives, drained

• Topping

• 1  cup salsa
• 1  cup monterey jack pepper cheese, shredded

Directions

1. Preheat oven to 350.
2. Mix meatloaf ingredients together.
3. Tear off an 18 inch piece of either wax paper or plastic wrap and lay it down on the counter. Spread the meat mixture into a rectangle on the paper, about 1 inch thick.
4. Layer filling mixture on the rectangle, leaving 1/2 inch along the long edge.
5. Using the paper to guide you, roll the meatloaf, jellyroll style, from the short end. Pinch and fold the ends closed and place in meatloaf pan.
6. Place in preheated oven and bake for 50 minutes. Take meatloaf out of oven and top with salsa and cheese.
7. Place back in the oven for 5-10 minutes or until salsa is warm and cheese is melted.