"A zesty Mexican twist to the classic meatloaf, which goes great with Spanish style rice and Southwest black bean & corn salad. A simple dinner idea you can prep ahead of time for busy weeknights that the whole family will enjoy! The Red Guajillo Chile sauce adds a nice depth of flavor and mild heat which makes it suitable for kids."
Preheat oven to 375 degrees. In large bowl, mix together taco seasoning, ground beef, ground pork, 3/4cup Panko crumbs, eggs, water, and 1/3 cup Herdez Red Guajillo Chile sauce. Reserve remaining sauce.
Shape mixture into loaf and place in 13x9-inch baking or roasting pan. Sprinkle remaining 1/3 cup Panko crumbs over top of meatloaf.
Bake uncovered for 1 hour or until 10 minutes remain before done. Remove from oven, pour remaining Red Guajillo Chile sauce over meatloaf and return to oven for last 10 minutes or until sauce is heated through and meatloaf is done. Let stand 10 minutes before cutting/serving.