Betty's Spicy Taco Meatloaf

Betty demonstrates how to make Taco Meatloaf. This meatloaf uses a Taco Seasoning mix from Betty's Kitchen, or you may used a packaged taco seasoning mix. Many thanks to Arritta Morris for the recipe.

Taco Meatloaf

1 egg
½ cup sour cream
1/3 cup salsa
3 to 4 tablespoons taco seasoning (from Betty's Kitchen—or a packaged variety)
salt, to taste
1 cup crushed tortilla chips
½ cup finely-shredded Cheddar cheese
1 ½ pounds ground beef

In a large bowl, beat the egg using an electric mixer on medium speed. Add all other ingredients, and stir mixture to combine. Form into a loaf and place in standard-sized loaf pan. (I lined the loaf pan with aluminum foil, folding it over the top.) Place the prepared, uncooked meatloaf in the refrigerator for 1 hour to let the flavors blend with the crushed corn chips. Bake at 350 degrees (F) for 1 hour, opening up the aluminum foil for the last 15 minutes. Remove cooked meatloaf from oven. Transfer meatloaf to a cutting board and let it rest 5 minutes. Slice as desired and serve on a nice platter. This meatloaf is great served with shredded lettuce, chopped tomatoes, and sliced avocados. I hope you love it! --Betty

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