Unbeatable Taco Meatloaf

Recipe by Cindy Scanlan
READY IN: 1hr 40mins




  • 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.
  • Dice onions, green pepper and jalapeño. Sautee in a bit of oil until onion is almost translucent. Allow to cool completely.
  • Dice black olives and green onions.
  • 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.
  • Shape into 4 small meatloaves and place on baking sheet. Bake at 350 degrees until loaves reach 160 degrees.
  • 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.