Mexican Meatloaf

by Kathy Burns-Millyard

This is one my kids love. My measurements are flexible, and for the
most part they depend upon how many people you're cooking for. I have
three horses disguised as teenagers in my home, so I tend to make a
lot of everything ;)

--> 2-3 lbs ground beef/hamburger
--> 1 med-large onion, chopped coarsely
--> 1 can chopped green chilis (1-2 fresh chilis chopped coarsely works too)
--> 1/4-1/2 bag of spicy pork rinds (Spicy, not BBQ flavored), crushed
Note: If you have regular pork rinds on hand, you can use those
instead and add cayenne pepper to the mix.
--> 1-2 eggs

Optional: Tomato sauce or salsa.

1. Mix everything together. If you're using tomato or salsa, you can
mix this in too; mix in half and spread the rest on top; or spread it
all across the top.

2. Put the mixture into a standard cake pan (about 9x11)

3. Shape into a rectangular loaf, leaving a width open around all 4
sides. About one to two fingers width should be fine, this gives the
juices a place to go and helps speed cooking.

4. Put into oven at 350 degrees for 1 1/2 - 2 hours.

Enjoy!

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