Stuffed Mexican Meatloaf
Submitted by windsorwinter
Taco-seasoned ground beef meatloaf with a molten cheddar and sour cream center, topped with melted cheese slices and garnished with avocado. Mexican comfort food meets American classic.
YIELD
8 servingsPREP
20 minCOOK
105 minREADY
140 minWhat happens when you cross a classic meatloaf with taco night? This beautiful monster right here.
Ground chuck mixed with taco seasoning, tomato sauce, and green peppers gets layered in a loaf pan with a hidden core of shredded cheddar and sour cream running down the middle. Slice into it and that cheesy center oozes out like liquid gold.
Top it off with melted cheddar triangles, fresh avocado slices, and cherry tomatoes for a presentation that’ll make everyone forget this started as a humble meatloaf.
Kitchen Tips
- Seal the meat layers together tightly around the cheese well. Any gaps and the cheese leaks out the sides during baking.
- Let the meatloaf rest for a full 8 to 10 minutes before slicing. It firms up and the cheese center goes from runny to perfectly gooey.
- Pour off the drippings before adding the cheese topping. Nobody wants a greasy finish on a gorgeous meatloaf.
- Serve with salsa, extra sour cream, and a pile of tortilla chips on the side for the full taco experience.
Ingredients
Directions
Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly.
Combine shredded cheese and sour cream.
Place half the meat mixture in 9¼ x 9¼ x 2 ¾ inch loaf pan.
Make deep well the length of loaf; place cheese mixture in well.
Place remaining meat mixture on top of cheese; seal well.
Bake in moderate oven (375 degrees F) 1½ to 1 ¾ hours. Pour off drippings.
Top meatloaf with overlapping cheese triangles.
Let meatloaf stand 8 to 10 minutes.
Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice.
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