Spanish Meatloaf

Servings: 8 to 10

Prep Time: 10 min

Cook Time: 60 to 75 min


1/2 box (6 oz.) of Mrs. Cubbison's Seasoned Corn Bread Stuffing

3/4 cup; green chile salsa

2 eggs

1/2 teaspoon; dried oregano, crushed

2 pounds; ground round or chuck

3 slices; Monterey Jack Cheese


  • Preheat the oven to 350°F. Lightly spray a 9" x 5" loaf pan with nonstick cooking spray and set aside.
  • Place the stuffing mix, salsa, eggs, and oregano in a large bowl, and stir to mix. Add the ground beef and blend thoroughly.
  • Transfer the beef mixture to the prepared loaf pan, smoothing the top, and bake uncovered for 1 to 1 1/4 hours, or until a meat thermometer inserted in the loaf reaches at least 160°F.
  • During the last few minutes of baking, cut each cheese slice diagonally to form 2 triangles and carefully arrange overlapping slices of cheese on top of the loaf. Continue baking just until the cheese begins to melt.
  • Remove the loaf from the oven and allow to sit for 5 minutes so that the juices are reabsorbed into the meat. If desired, garnish the top of the meatloaf with stuffed olives before serving.