Enchilada Meatloaf

• 1 hr 15 min
• 8 SERVINGS
• 290 Cal
• 30 g Protein

Ingredients:

• 2 pounds Ground Beef (93% Lean or Leaner)
• 1 can (10 ounces each) red enchilada sauce, divided
• 1 egg
• 3/4 cup chopped bell pepper
• 1/2 cup chopped onion
• 1/2 cup ketchup
• 1/2 cup shredded Cheddar cheese
• 1/2 cup masa harina (corn flour)
• 1 tablespoon freshly ground black pepper
• 1-1/2 teaspoons ground cumin
• 1-1/2 teaspoons paprika
• 1-1/2 teaspoons ground ancho chilies
• 1-1/2 teaspoons ground guajillo chiles
• 1 teaspoon chili powder
• 1 teaspoon hot pepper sauce
• 1 teaspoon salt

Cooking:

1. Preheat oven to 350°F. Measure 3/4 cup enchilada sauce into small bowl; set aside. Add remaining enchilada sauce, Ground Beef, egg, bell pepper, onion, ketchup, cheese, masa, black pepper, remaining spices, pepper sauce and salt; mix thoroughly but lightly.  
2. Shape beef mixture and place into 8 x 4-1/2-inch loaf pan. Bake in 350°F oven 40 minutes. Spread reserved enchilada sauce over meatloaf. Bake an additional 5 to 10 minutes or until instant-read thermometer inserted into center registers 160°F.
Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
3. Let stand 10 minutes before cutting. Cut into slices.