Tex-mex Meatloaf

From Rose Reisman, this isn't your average meatloaf! It can also be made with ground chicken - just increase the amount of bread crumbs.

• Ready In: 1 hr 5 mins
• Serves: 6

Ingredients

• 1  lb lean ground beef
• 1  egg
• 1⁄3 cup mild salsa
• 1⁄4 cup  dry  seasoned dry bread crumb
• 1⁄4 cup  chopped fresh coriander
• 1 1⁄2 teaspoons  minced garlic
• 1⁄2 teaspoon cumin
• 3⁄4 cup  diced onion
• 1⁄2 cup  drained  canned corn
• 1⁄2 cup  diced  sweet red pepper
• 1⁄4 cup  shredded cheddar cheese
• 1⁄4 cup salsa (mild, medium or hot)

Directions

1. Preheat oven to 375F.
2. Spray an 8 x 4 inch loaf pan with cooking spray.
3. In a bowl, combine ground beef, egg, 1/3 cup salsa, bread crumbs, coriander, garlic and cumin.
4. On a 12 inch square piece of waxed paper, pat out mixture into an 8 inch square.
5. Filling: In a nonstick skillet sprayed with cooking spray, cook onions over medium heat for 5 minutes or until softened.
6. Stir in corn; cook 5 to 8 minutes or until corn begins to brown.
7. Stir in red peppers; cook for 3 minutes or until softened.
8. Spread over meatloaf and sprinkle with cheese.
9. Using the waxed paper as a guide, roll up the meatloaf; carefully place in loaf pan seam side down.
10. Spoon ¼ cup salsa over top.
11. Bake for 40 to 45 minutes or until meat is well cooked.
12. Let rest 10 minutes before carefully inverting onto a serving platter.
13. Slice& serve with extra salsa.