MEXICAN MEAT LOAF

MEXICAN MEAT LOAF

1 1/2 lb. lean ground beef
1 1/2 lb. ground pork sausage
1 (16 oz.) can Mexican stewed tomatoes
2 (4 oz.) cans green chilies, drained and chopped
2 lg. eggs
3 tbsp. plus 2 tsp. tapioca or cornstarch
1 1/2 tsp. dry minced onion
1 1/2 c. salsa (12 oz. jar) hot, med. or mild
1/2 tsp. cumin
1/4 tsp. salt (optional)
1 c. Monterey Jack cheese, shredded (optional)

Mix all ingredients except salsa and cheese in large bowl until well blended. Divide in half. Makes 2 loaves. Place each in a 9 x 4 inch bread loaf pan. Top each with 3/4 cup salsa. Bake at 350 degrees for 1 1/2 hours. Drain every half hour. Top each loaf with cheese before serving, if desired. Return to oven for 5 minutes to melt the
cheese. Remove from pan and let rest 15 minutes before serving.
Serves 8. This is a Texas favorite.