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Mexican Meat Loaf

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Member since 2007

Serves | Prep Time | Cook Time


1 lb. ground beef
1 lb. mild pork sausage
1 cup crushed plain pork rinds
1 small can diced mild green chilies
1 medium onion, chopped fine
8 oz. Monterey Jack cheese, cut in cubes between ¼ -- ½ inch (I
think shredded would work, too)
¾ cup salsa (mild, medium, or hot, whatever you prefer)
1 egg
2-3 cloves garlic, crushed
2 teaspoons oregano
2 teaspoons cumin
1 teaspoon salt or Vege-Sal

Preheat oven to 350

Just assemble all these ingredients in a big bowl, and then, with clean hands, mash and smoosh it all about until it's thoroughly blended. Dump it out on a clean broiler rack, and form into a loaf- it'll be a big loaf! I made mine about three inches thick. Bake for 1 ½ hours. Do chop the onion quite fine; if it's in pieces that are too big, it tends to make the loaf fall apart when you cut it. It may, a bit, anyway because it's quite tender! Very, very tasty; my husband was very happy with this! I used medium salsa, and our loaf was not hot, just flavorful. If you want it hot, use hot salsa, and maybe add some Tabasco

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