{"id":6570,"date":"2007-05-19T12:08:18","date_gmt":"2007-05-19T19:08:18","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=6570"},"modified":"2010-06-17T12:09:37","modified_gmt":"2010-06-17T19:09:37","slug":"taco-meatloaf","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=6570","title":{"rendered":"Taco Meatloaf"},"content":{"rendered":"

\"\"<\/a><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

3 eggs, lightly beaten<\/span><\/span><\/p>\n

2 cups picante sauce, divided<\/span><\/span><\/p>\n

1 can (16 ounces) kidney beans, rinsed and drained<\/span><\/span><\/p>\n

1 can (11 ounces) Mexicorn, drained<\/span><\/span><\/p>\n

1 medium onion, chopped<\/span><\/span><\/p>\n

2 cans (2-1\/4 ounces each) sliced ripe olives, drained<\/span><\/span><\/p>\n

3\/4 cup dry bread crumbs<\/span><\/span><\/p>\n

1 envelope taco seasoning<\/span><\/span><\/p>\n

1 teaspoon ground cumin<\/span><\/span><\/p>\n

1 teaspoon chili powder<\/span><\/span><\/p>\n

2 pounds ground beef<\/span><\/span><\/p>\n

2 cups (8 ounces) shredded cheddar cheese<\/span><\/span><\/p>\n

Additional picante sauce, optional<\/span><\/span><\/p>\n

\u00c2\u00a0<\/span><\/p>\n

In a large bowl, combine the eggs, 1\/2 cup picante sauce, beans, corn, onion, olives, bread crumbs, taco seasoning, cumin and chili powder. Crumble beef over mixture and mix well. \u00c2\u00a0<\/span>Pat into two ungreased 9-in. x 5-in. loaf pans. Bake, uncovered, at 350\u00c2\u00b0 for 50-55 minutes or until no pink remains and a meat thermometer reads 160\u00c2\u00b0. \u00c2\u00a0<\/span>Spoon remaining picante sauce over each meat loaf; sprinkle with cheese. Bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before slicing. Serve with additional picante sauce if desired. Yield: 2 meat loaves (6 servings each).<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00c2\u00a0 3 eggs, lightly beaten 2 cups picante sauce, divided 1 can (16 ounces) kidney beans, rinsed and drained 1 can (11 ounces) Mexicorn, drained 1 medium onion, chopped 2 cans (2-1\/4 ounces each) sliced ripe olives, drained 3\/4 cup dry bread crumbs 1 envelope taco seasoning 1 teaspoon ground cumin 1 teaspoon chili powder 2 pounds ground beef 2 cups (8 ounces) shredded cheddar cheese Additional picante sauce, optional \u00c2\u00a0 In a large bowl, combine the eggs, 1\/2 cup…<\/p>\n

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