The mexican meatloaf roll is a beef and oats meatloaf. Flavored with green chilies and combined with cream cheese for flavor, the mexican meatloaf roll also has eggs in it. Baked in the oven, this beef meatloaf is topped off with salsa for a definite mexican taste to it.
1 1⁄2 Pound
Old fashioned oats/Quick oats
1⁄4 Cup (4 tbs)
2 , beaten
8 Ounce, softened (1 Package)
Canned chopped green chilies
4 Ounce, drained (1 Can)
3⁄4 Cup (12 tbs)
Combine meat, oats, eggs, Worcestershire sauce and pepper; mix well.
On wax paper, press meat mixture into 20x10 1/2 inch rectangle.
Combine cream cheese and chilies; mix well.
Spread cream cheese mixture over meat mixture to within 1 inch of outer edge.
Roll, jelly roll fashion, starting at narrow end.
Place in 12x8-inch baking dish.
Bake at 350°, 40 minutes.
Top with salsa; continue baking 10 minutes.
Let stand 10 minutes before serving.