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


  1. Preheat the oven to 350°F. Lightly spray a 9" x 5" loaf pan with nonstick cooking spray and set aside.
  2. Place the stuffing mix, salsa, eggs, and oregano in a large bowl, and stir to mix. Add the ground beef and blend thoroughly.
  3. 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.
  4. 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.
  5. 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.