Chili con carne meatloaf
This is a really great, different twist on meatloaf from the Quaker Oatmeal Kitchens. It tastes wonderful with cornbread and a salad.
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INGREDIENTS
Nutrition- 1 1⁄2lbs lean ground beef
- 3⁄4
- 1(15 ounce) can no-bean chili, divided
- 1
- 1⁄2
- 1⁄2teaspoon salt
- 1⁄2teaspoon fresh ground black pepper
- 1⁄2
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DIRECTIONS
- Pre-heat oven to 350°.
- In a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan.
- Bake for 45-50 minutes or until center of meatloaf registers 160° on an instant-read thermometer; remove from oven and set aside.
- Place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes.
- Drain any juices from meatloaf and discard.
- Top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted.
- Let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions.
- To serve, cut meatloaf into 8 wedges.
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