Nachos meatloaf

 


Nachos meatloaf

Ingredients (16)

1/2 cup chopped fresh coriander leaves

1kg beef mince

3/4 cup fresh breadcrumbs

1 red onion, grated

2 garlic cloves, crushed

2 tsp dried oregano

2 tsp ground cumin

1 1/2 tsp smoked paprika

2 tbsp chilli sauce

1 egg, lightly beaten

250g cherry tomatoes, quartered

1 small avocado, diced

2 tbsp lime juice

3/4 cup grated tasty cheese

1/2 x 200g packet corn chips

1/2 cup sour cream, to serve

Method

Step 1

Preheat oven to 180C/160C fan-forced. Grease a 20cm round (base) springform pan. Line base and side with baking paper.

Step 2

Finely chop 1/2 the coriander leaves. Place mince, breadcrumbs, onion, garlic, oregano, cumin, paprika, chilli sauce, egg and finely chopped coriander in a bowl. Season with salt and pepper. Mix to combine. Spoon into prepared pan, pressing to compact. Place on a baking tray with sides. Bake for 50 minutes to 1 hour or until firm and cooked through.

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Step 3

Meanwhile, combine tomato, avocado, lime juice and remaining coriander in a bowl.

Step 4

Remove meatloaf from oven. Stand for 5 minutes. Drain any pan juices. Carefully open pan. Transfer meatloaf, top-side up, onto a baking paper-lined baking tray. Sprinkle with 1/2 cup cheese. Top with 1/2 the corn chips and remaining cheese. Bake for 10 minutes or until cheese has melted. Stand for 5 minutes. Top with salsa. Slice, and serve with sour cream and remaining corn chips.

 

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