WFMW ~ Meatloaf Revisited

At the end of October, I wrote about the crazy exciting topic of meatloaf. If you recall, I shared with you the issues I have with this family staple. And then I shared a recipe for Moroccan Meatloaf which put an interesting spin on the old stand by but still did not make me fall in love with meatloaf. If you just can't seem to recall that memorable post or if you're visiting here, then by all means go here and read it. But make sure you come back, 'k?!

Okay, moving on but still talking about meatloaf. Well, guess what? Dare I say it out loud? I actually found a meatloaf recipe I like. No, that I love! You read that right! Let it be put in writing for the record! I loooooove it! So I'm gonna share it! 'Cause I love to share!


TACO MEATLOAF

-1 egg
-1/2 cup sour cream
-1/3 cup salsa
-3 - 4 Tbsp. taco seasoning (store bought or my recipe down below)
- salt to taste
-1 cup crushed tortilla chips
-1/2 cup shredded cheddar cheese
-2 lbs. (1 kg) lean ground beef)

In a large bowl, whisk egg and add all ingrediants except ground beef. Mix well. Add ground beef and mix well. Shape into loaf in baking dish. Bake at 350 F for 60 - 70 minutes. Time will depend on how thick you made your loaf.

While hot place on serving platter. Top with sliced tomato and grated cheese. Loosely cover with foil so the residual heat from the meatloaf melts the cheese. Meanwhile, prepare any combination of shredded lettuce, chopped green onion, chopped black olives, sour cream and extra salsa. The picture above is how I served mine.

Now does that not just make your mouth water? How yummy does that look? I served mine with "tater tots" which we call Mexi-fries around here. Yum, yum. I actually doubled the recipe and now I have a loaf in the freezer just waiting for a day when I don't feel like cooking, which may be sooner than I planned now that I'm looking at picture and my salivatory glands have kicked in big time.

Now if you don't have a packet of taco seasoning laying around, here is a great Mexican Spice blend that I mix myself and store in a jar. Just make sure you shake it up before using as the ingrediants settle.

Mexican Spice Blend

-1 Tbsp. chili powder
-1 tsp. cayenne pepper
-1 1/2 tsp. ground cumin
-1 Tbsp. oregano leaves
-1 1/2 tsp. onion powder
-1/2 tsp. corriander (optional)
-1 tsp. crushed red pepper flakes
-1 Tbsp. garlic powder
1 Tbsp. black pepper

Blend ingrediants together well.

For more WFMW ideas, head over to Shannon's Rocks in My Dryer.