1 1/2 Pounds Of Extra Lean Ground Beef Tenderloin
2 Large Whole Fresh Eggs
3 Cups Of Grated Cheddar Cheese
1 Cup Of Grated Mozzarella Cheese
1/4 Cup Of Casa Fiesta Diced Jalapenos
2 Tablespoon Of McCormick Hot Mexican-Style Chili Powder
2 Teaspoon Of McCormick Ground Cumin
1 Teaspoon Of Fine Table Salt
1 Teaspoon Of Ground Course Black Pepper
1 Cup Of Rice Based Bread Crumbs
12 Ounce Jar Of Casa Fiesta Diced Jalapenos For Garnish
1 Container Of Sour Cream For Garnish1 Jar Of Jalapeno Pepper Jelly For Garnish
Get ready for a cheesy meatloaf with a spicy hot kick. To begin this wonderful recipe, preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Once you have done that, take out a large mixing bowl, and add in the extra lean ground beef tenderloin, two large beaten eggs, grated Tillamook cheddar cheese, the grated mozzarella cheese, 1/4 cup of casa fiesta diced jalapenos, the McCormick Hot Mexican Style Chili Powder, McCormick Ground Cumin, fine table salt, ground course black pepper, and the rice based bread crumbs. Roll up your sleeves, wash and rinse your hands thoroughly, and then mix up the ingredients manually. Really get all of those ingredients evenly spread out through the mix, and be sure to soak up all of the seasonings with the meat.
Once you are done, begin to form a meat log, you want an oval shaped loaf that is firm but not stiff or dry. Now that your meatloaf is ready, take out a baking pan, and grease it with PAM Organic Olive Oil Non-Stick Spray. Once your meatloaf is nicely situated in the baking pan, slide it in the oven to bake for one full hour. Next take out the meatloaf, and thickly glaze the surface of the meat with your jalapeno pepper jelly, then slide the meatloaf back into the oven to bake for another 20 full minutes.