Taco Meatloaf

Ingredients

• 2 pounds lean ground beef 93% lean 7% fat
• 1 small onion finely diced (about 1 cup)
• 3 cloves garlic minced (about 1 tsp)
• 1 cup canned corn drained (or fresh corn)
• 1 cup crushed nacho cheese Doritos
• 1 can Rotel diced tomatoes with green chilies, drained
• 1 cup cheddar cheese blend shredded and divided
• 2 large eggs
• 1 tablespoon taco seasoning mix
• 1/2 cup enchilada sauce

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil or nonstick cooking spray or line it with aluminum foil.
2. In a large bowl, combine the ground beef, diced onion, minced garlic, canned corn, crushed Doritos, drained Rotel, about ½ a cup shredded cheddar cheese, room temperature eggs, and taco seasoning. Mix well until all the ingredients are evenly distributed.
3. Transfer the ground beef mixture into the lined loaf pan, pressing it down to form a loaf shape.
4. Pour the enchilada sauce over the top of the meatloaf mixture, spreading it evenly.
5. Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until the internal temperature of the center of the loaf reaches 160°F (71°C). I like to use an instant-read thermometer to do this.
6. Remove the cheesy taco meatloaf from the oven and top it with enchilada sauce and the remaining cheese. Return it back into the oven for 3-5 minutes or until the cheesemelts. Remove the meatloaf from the oven and let it rest for a few minutes before slicing.
7. Serve your moist meatloaf warm, garnished with diced tomatoes, sliced jalapeños, or any desired toppings. Enjoy your flavorful Mexican taco meatloaf!