Mexican Meatloaf

A Reynolds Wrap recipe

• Aluminum foil
• 2 lbs ground beef or turkey
• 2 cups chunky salsa, divided
• 1 cup crushed tortilla chips (I use baked chips)
• 1 cup chopped onion
• 1 egg (I use 2 egg whites)
• 1 tsp chili powder
• 1 tsp garlic salt

Preheat oven to 425. Line a 13x9 baking pan with foil; set aside.

Mix ground beed, 1 cup salsa, tortilla chips, onion, egg and spices together until well blended. Spoon mixture in center of foil-lined pan; shape into a 12x6 loaf.

Bake 50-55 minutes or until internal temp reaches 160. Top with remaining salsa and serve.