>>Production funding for Tassie's Table is provided by Atlantic Union Bank, offering a range of financial solutions for consumers and businesses, including checking, savings, and lending.

More information is at AtlanticUnionBank.com or at a local branch.

>>When I was growing up, meatloaf was all the rage.

We used ground beef in everything.

Well, today on "Tassie's Table," I'm gonna show you how to make a stuffed Southwest meatloaf.

So, we're gonna start with a pound of ground meat.

Now, I like to make what's called a meatloaf mix.

It's 1/3 veal, 1/3 ground beef, and 1/3 pork.

But you can always use just ground chicken, just ground beef with this, or just ground veal.

So, I'm going to just gently mix up my meatloaf mix a little bit.

And then to that, I'm going to add some seasonings.

First of all, a little bit of panko and this is already seasoned panko.

I like to use that because it adds just that little extra.

Then, we're gonna take about a tablespoon of parsley, 1/2 teaspoon of ground dried oregano, 1/2 teaspoon of ground dried basil.

And then, we're gonna take 1/2 teaspoon of chili powder and just sprinkle it all in there.

And then, a little bit of hot pepper flakes.

I love red pepper flakes in everything, so I'm gonna use about 1/4 teaspoon but you can leave them out if you want.

Then, let's take some chopped peppers.

Now I have red and green in here, makes it so easy.

And I've got a little bit of onion.

And I'm gonna put in just a little bit of shredded cheese.

Now, you can use a Mexican shredded cheese, or if you want, you can use just cheddar.

The last thing I need is one egg that I'm just gonna slightly beat just so that I break up that yolk and that membrane, and we're gonna add that.

Now, let's get in there and really mix it up.

Now, the key to meatloaf is to mix it well but not to overmix.

Because when you overmix, it gets really, really tough.

So, let's just mix this well, grab in all of that egg.

And you can kind of see, as I mix the meatloaf, that I do have three different meats in here.

All right, that is mixed pretty well.

Now, what I wanna do is to spread it out and make just a nice big rectangle with it, about 12 by 10 inches.

Now, I have all of my mixture right here on my board, and what I did was I wrapped my cutting board with a little plastic wrap.

That way, I can press this out and roll it up with that plastic.

It works so well.

It also keeps the cutting board nice and clean.

And I also put some gloves on, it's just easier for me to pat this out with the gloves on, and then roll it up.

It's just a personal preference.

You certainly don't have to do that if you don't want to.

But, again, we're looking for about 12 by 10 to make this meatloaf.

Now, I like to use frozen corn for this, so about 3/4 of a cup.

And if it's really frozen and it's just coming out of the freezer, it will stick perfectly to your meatloaf.

So, let's just put that about 2/3 to 1/2 down on the meatloaf, starting with the edge closest to you.

And then, we're gonna take about 3/4 cup of shredded cheese.

Again, a Mexican cheese blend is wonderful for this.

This does have all of those wonderful Southwest flavors.

Now if you want, you can use a corn that already has a little bit of pepper in it, a little red and green pepper.

That works so well, it's wonderful.

Now, what I wanna do is untuck that plastic and we're just gonna start rolling this meatloaf toward you.

So, we're just gonna roll like this, just like that.

When we get to the ends, let's just kind of tap that in a little bit.

You wanna just make sure that it's sealed really well.

And then, let's roll this all the way back over towards me.

There we go.

So, that will be our bottom seam.

You can see that that's where our meat stopped and we want to just kind of press that a little bit, tighten it up a little bit, tighten it on the ends.

And then, we're gonna take this and put it right over on a baking sheet.

So, the plastic also makes it easy to get the bottom of the meatloaf onto your baking sheet, right against the baking sheet.

You don't want the seam to be at the top because your meatloaf will come unrolled.

Look how easy that was.

Now, we're going to bake this for 50 minutes at 350 degrees.

Then, we're gonna take it out of the oven.

We're gonna put on about 1/4 to 1/2 cup more cheese right on the top and we'll drizzle across the top with about 1/2 cup of salsa.

And then, I'll be back to show you what it looks like.

So there we go, a stuffed Southwest meatloaf.

It's so delicious and I hope you enjoy this recipe.

Now, for this one and a whole lot more, I hope you'll join me again on "Tassie's table."

(upbeat playful music fades)