MEXICAN MEATLOAF

1-1/2 lbs. ground round (or ground beef) 1 med. onion diced
3/4 c. breadcrumbs 1 tsp. granulated garlic
2 tsp. Lawry's Seasoned Salt 2 eggs slightly beaten
1-8 oz. can tomato sauce 1 can Rotel "Extra Hot" diced tomatoes
w/chili's, drained.

Preparation

Mix all ingredients except for 1/2 of the tomato sauce and form into
a loaf pan. Top with the remaining tomato sauce. Bake at 350 for 45
minutes or until done. I also use 1 small drained can of mushrooms in
the loaf because my husband likes them in about everything but they
are not necessary. As soon as I remove the loaf from the oven, I
drain off any excess grease from the loaf pan to keep it from
reabsorbing into the loaf.