Ingredients
-
2
-
2
-
1
-
1
-
1/2
-
2 1/2
-
2
-
1 1/2
-
1
-
1
-
1
-
3/4
-
-
2
-
1
Directions
Mexican Meatloaf, This is a recipe I received from my mother years ago It is an appetizer which can be served either hot or cold with sturdy tortilla chips I always get requests for this when I make it for someone new It makes 3 loaves that freeze well , I made one big loaf with half of the recipe A little too much cumin but very good I served it hot for supper I don’t know what it needs but maybe a little more pepper for more of a kick in the pants We liked it a lot though Made for PAC 2011 , This is a recipe I received from my mother years ago It is an appetizer which can be served either hot or cold with sturdy tortilla chips I always get requests for this when I make it for someone new It makes 3 loaves that freeze well
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Steps
|
1
Done
|
Beat Eggs in Large Bowl. Add Bread, Bouillon, C Taco Sauce, Meat Seasoning, 1 C Cheese, Garlic, Sausage & Ground Turkey. Mix Thoroughly. |
|
2
Done
|
Scoop Meat Onto a 12" X 20" Piece of Foil. Pack Meat Into a 10" X 18" Rectangle. Cut the Meat (through the Foil) Into 3 Rectangles, 6" X 10" Each. |
|
3
Done
|
Split Chili's and Pat Dry, Lay Flat on Center of Meat. Top With Remaining Cheese, Olives & Cumin Seed. |
|
4
Done
|
Start from Long Side & Roll Together, Pinch Seam to Seal in Cheese. Peel Off Foil & Place on a Greased Baking Sheet (must Have Rim) Then Brush the Tops With the Remaining Taco Sauce. |
|
5
Done
|
Bake 350 Degrees For 45 Minutes. |
|
6
Done
|
Serve Warm or Chilled (cover and Chill at Least 2 Hours) Logs May Be Frozen Up to 3 Months. |
