Unbeatable Taco Meatloaf

I was disappointed with the lack of flavor of other Mexican meatloaves so I created this one. The secret to this moist loaf is the white bread although it may seem out of place. Its a little work but your tastebuds will thank you!

• Ready In: 1 hr 40 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb  80% ground beef
• 1  medium yellow onion, diced
• 1  bunch green onion (divided)
• 1⁄3 cup green bell pepper
• 2  poblano chiles, peppers (pasilla, divided)
• 1⁄2 cup  diced black olives
• 1  jalapeno, seeded finely diced
• 1⁄2 cup  crushed spicy nacho  Doritos
• 1  slice  white bread (finely diced)
• 2  tablespoons  taco sauce (I use Taco Bell mild sauce)
• 1  whole egg plus 1  egg white
• 1⁄4 cup half-and-half
• 16  ounces Velveeta cheese
• 10  oz.can Rotel tomatoes & chilies
• 4  tablespoons salsa
• 1  teaspoon  vegetable oil
• 1  ounce  taco seasoning (I use Old El Paso)

Directions

1. Move oven rack to top insert and broil poblano 4-5 minutes on each side until skin is blistered and mostly black. Remove and place in an airtight container for 20 minutes. Gently remove blistered skin and dice poblano.
2. Dice onions, green pepper and jalapeño. Sautee in a bit of oil until onion is almost translucent. Allow to cool completely.
3. Dice black olives and green onions.
4. In a large bowl, combine the ground beef, 1/2 onion/jalapeño/green pepper mixture, 1/2 of the poblano, 1/2 green onions, and 1/2 cup Black olives, 1/2 cup Crushed Doritos, finely diced white bread slice, 2 tablespoons of taco sauce, whole packet of taco seasoning, 1/4 cup Half and half, and 1 egg and egg white.
5. Shape into 4 small meatloaves and place on baking sheet. Bake at 350 degrees until loaves reach 160 degrees.
6. Cut Velveeta into small cubes and add can of Rotel. Add in the remaining poblano, onions/jalepeno,and 4 tablespoons of salsa and cook over medium heat in saucepan until combined and melted stirring frequently. Serve over meatloaf. Sprinkle remaining green onions over loaves.