Phyllis Stone wrote:
>
>
> I made the Mex. meatloaf and it was good. I did go a bit overboard in
> the stuffing though so it turned out more like
> a casserole than a loaf. I used grated jack cheese, ripe olives, canned
> green peppers, corn chips, salsa and black beans. There were leftovers
> so I made burritos. I called them meatloaf burritos and thy were better
> than they sounded. Thank you JL.

My pleasure, glad you enjoyed it.

I have only made it twice as a big party dish but i do like the combo of
ingredients together and just to experiment i purchased a couple of
small cans of "nacho cheese" sauce yesterday from a local Mexican
grocery, and used it rather than cheddar cheese in a small, pie pan
sized version of the Tex-Mex meat loaf.

The elderly relative and i were quite happy with it and some warm
tortillas & small salad for dinner.

If your interested there is another type of meat loaf that is a
variation of a roast beef or pork ala boulangerie or al la toscano that
wraps the meat in thinly sliced potatoes and then roasts it.

Just line a pie plate with thin sliced potatoes, seasoned with s & p,
garlic and grated cheese.

Pat in to this potato lined pie plate the meat loaf mix and cover with
more seasoned, sliced potatoes.

Brush with butter and bake in a 350F oven for about 1 hour. When done
garnish the top with more cheese and brown under the broiler for a
couple of minutes.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
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