Taco Meatloaf (4-6 servings)
1.5 lbs. ground chuck
½ onion, finely chopped
¼ c. minced cilantro
1 packet taco seasoning
¼ c. tomato sauce
½ c. crushed tortilla chips
- Preheat oven to 350 degrees.
- Line rimmed baking sheet or other baking dish with aluminum foil.
- In a large bowl, combine meat, onion, cilantro, and taco seasoning. Add tomato sauce and egg. Using hands, work in crushed tortilla chips. Shape into a loaf and place in baking dish. Bake for 45 minutes to 1 hour, until cooked through. Let stand for 10 minutes before slicing.
Monday: Homemade chicken noodle soup. I’m attempting to make this kind of soup for the first time. The recipe is a copy of the Hard Rock Café recipe I found in a cookbook called Top Secret Restaurant Recipes 2.
Tuesday: Shrimp arrabbiata. This is a recipe from Cooking Light magazine. Caution! It’s spicy!
Wednesday: Chicken lo mein.
Thursday: Black bean soup and corn muffins. This is my mom’s recipe.
Friday: Chicken and rice pot pie.