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Mexican Meatloaf - a nice treat!
A few days ago we had a thread about meatloaf and Spicecooks was kind enough to post the 'Mexican Meatloaf' recipe - last night we did the meatloaf and also based on Spicecooks recommendation, the Jalapeno Corn Casserole posted in the recipe section.[p]I placed the meatloaf on heavy duty foil over a drip pan and cooked at 375 to an internal 160 and let stand for about 20 minutes. I raised 3 sides of the foil forcing the excess fat, etc into the drip pan. Cooking time was about 1.5 hours. [p]Results – the meatloaf is a real keeper – it tasted great and the only change to the corn casserole that I’ll make is to cut the amount of sugar to 1/8 cup. They make a great combination – thanks to both Spicecooks and Marti Slotterback.