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Cornmeal Crusted Scallops with Heirloom Bean and Oregano Succotash

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Meatloaf Mexicana

6 servings

Is your family getting bored with the same old meatloaf week after week? Spice up your dinner with this Mexican version of an American standby. Serve this dish with a side of rice and some Ortega-Style Green Beans for a well-rounded and exciting family d


  1 lb ground pork

  1/2 lb ground beef

  1 1/4 cups SARGENTO® Fancy Shredded Monterey Jack Cheese or queso fresco, divided (5 ounces)

  1 cup plain dried bread crumbs

  1 cup ORTEGA® Salsa Prima™- Homestyle Mild, divided

  2 large eggs

  1 Tbs chopped fresh parsley

  2 tsp ORTEGA® Diced Jalapeños

  1 tsp salt

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PREHEAT oven to 350º F. Lightly grease 9 x 5-inch loaf pan.

COMBINE pork, beef,1 cup cheese, bread crumbs, 1/2 cup salsa, eggs, parsley, jalapeños and salt in large bowl. Place meat mixture into prepared loaf pan.

BAKE for 55 to 60 minutes or until no longer pink in center. Remove from oven; drain. Cool in pan on wire rack for 10 minutes; remove from pan. Top with remaining cheese and salsa before serving.