Ingredients:
1 1/2 lbs lean ground beef
3/4 cup quick-cooking rolled oats or 3/4 cup old fashioned oats, uncooked
1 (15 ounce) cans no-bean chili, divided
1 eggs, lightly beaten
1/2 cup sliced scallions, divided
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 cup shredded cheddar cheese or 1/2 cup colby-monterey jack cheese or 1/2 cup taco cheese
Directions:
Pre-heat oven to 350F.
In a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan.
Bake for 45-50 minutes or until center of meatloaf registers 160? on an instant-read thermometer; remove from oven and set aside.
Place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes.
Drain any juices from meatloaf and discard.
Top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted.
Let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions.
To serve, cut meatloaf into 8 wedges.
Servings: 8
Time preparation: 15 min.
Time total: 75 min.