Tex Mex Meatloaf

I hate meatloaf.  There, I said it.  Believe me, I want to like it.  Meatloaf is one of those classic American comfort foods, and from what I’ve heard, it goes great with mashed potatoes (which I love).  I have tried a handful of different meatloaf recipes, but to no avail.  I just haven’t found one that I like.  Until now.  Now granted, this isn’t your standard all-American meatloaf, and perhaps that’s why I like it.  That’s certainly why I decided to give it a chance in the first place.  Anything with “Tex-Mex” in the title gives me pause, and this recipe made it all the way to my recipe file, despite also having “Meatloaf” in the title.  This meatloaf, if you can even call it that, tastes very taco and/or chili-like.  It definitely isn’t the prettiest dish on the block.  But give this ugly meatloaf a try, won’t you?

Tex-Mex Meatloaf

from Southern Living, May 2008

Ingredients:

• 2 lb. ground round
• 1 1/2 cups crushed tortilla chips, divided
• 1 (16 oz) can chili beans in sauce, undrained
• 1 (10 oz) can diced tomatoes with green chiles, drained
• 1 1/4 tsp. chili powder
• 1 tsp. ground cumin
• 2 large eggs, lightly beaten
• 1/2 cup chopped onion
• 1 garlic clove, minced
• 1 tsp.  salt
• 1/4 tsp. pepper
• 1/2 cup salsa
• Torn lettuce leaves
• Tortilla chips
• Toppings: sour cream, grated Cheddar cheese, chopped tomatoes, sliced olives, guacamole

1.  Preheat oven to 350 degrees F.  Stir together ground round, 1 cup crushed tortilla chips, beans, and next 8 ingredients in a large bowl until just combined.

2.  Transfer mixture to a lightly greased 9 inch deep-dish pieplate.  Place on a rimmed baking sheet.  Bake at 350 degrees F for 45 minutes.  Spoon 1/2 cup salsa evenly over meatloaf; sprinkle with remaining 1/2 cup tortilla chips.  Bake 20 to 25 more minutes or until center is no longer pink.  Let stand 10 minutes.  Cut into wedges.  Serve over lettuce with tortilla chips and desired toppings.