Fiesta Meatloaf

Okay, I usually do not post things I haven't actually tried before, but I made one of these this morning to freeze for after baby comes. It sounds yummy, so I thought it couldn't hurt. In my quest to prepare some freezer meals I found out that you can freeze meatloaf raw or cooked, so why not try it?! As I find freezer meals I'm trying, I will post them for you. I know how to cook, but was baffled by how to do freeze ahead meals. I have found some good blogs and articles, so here goes!

FIESTA MEATLOAF

Prep Time: 10 minutes
Total Time: 1 hour 10 min. 6 servings

1 lb. lean ground beef

1 cup oatmeal

1 cup frozen corn

2 eggs, lightly beaten (or 1/2 c eggbeaters)

1/2 - 1 tsp. chili powder

1 cup Taco Bell Thick 'N Chunky Salsa, divided or favorite brand

1 cup Kraft Mexican Style Shredded 2% Cheese

PREHEAT oven to 375°F. Mix all ingredients except 1/4 cup of the salsa and 1/2 of the cheese.

SHAPE into loaf in 8x8 -inch baking dish; top with the remaining 1/4 cup salsa.

BAKE 1 hour or until cooked through (internal temp 160°F). Sprinkle evenly with the remaining cheese; continue baking 5 min. or until cheese is melted. Let stand 5 min. before cutting into six portions to serve.




If you want to make this and freeze it, you can either freeze it raw or cooked. For raw, just line your meatloaf pan with foil and form into a loaf and place it in the foil lined pan. Place in the freezer covered for a few hours or overnight. Remove foil wrapped loaf and wrap again in foil and place in a ziploc bag. Mark on the outside the baking instructions and take it out when you are ready to eat. Top with salsa and cheese as per directions before and during baking. Enjoy!