- 1 cup Panko (Japanese bread crumbs)
- 2 large eggs, beaten
- 2 cups shredded Mexican cheese blend (cheddar and Monterey Jack)
- 1 1/4 cup tomato salsa, divided
- 2 Tbsp. Dijon mustard
- 1 pound lean ground beef
- 1 pound ground pork
- 1 pack of small flour tortillas (about 10)
- 1 can black beans
- Preheat oven to 350 degrees F.
- In a large bowl, combine Panko, eggs, cheese, 1 cup of the salsa, mustard and meats.
- Spray a baking sheet with cooking spray. Shape meat mixture into a loaf on the baking sheet.
- Spread remaining 1/4 cup of salsa on top.
- Bake 50 minutes, take out the meatloaf and spread the can of beans around the meatloaf.
- Return the meatloaf to the oven and bake another 10-15 minutes or until the internal temperature of the meatloaf (as measured with a thermometer) reaches 155 degrees. Let rest 10 minutes before serving.
- Serve sliced with beans on warmed tortillas - TACO STYLE!!
I needed to find a quick, easy and delicious recipe for several holiday events this year and this basic Mexican Meatloaf recipe came through for me big time. I tweaked it a little bit to suit my taste, adding much more cheese than the original recipe required and including black beans. Also, I used honey Dijon for added flavor. If you can't find Panko bread crumbs in the japanese section of your grocery store, then buzz up some slices of bread in your food processor for light airy bread crumbs. Be careful moving the cooked loaf from the baking pan to the serving dish, get a buddy and 2+ spatulas to prevent cracking/breaking the loaf during the transfer. Then arrange the beans artfully around the loaf and find a green garnish. I used limes and encourage a sprig or two of cilantro. These will beautify your log-o'-meat and are appropriate complimentary taco ingredients.