Panamanian Meatloaf (Salpicon de Carne)

Panamanian meatloaf recipe with a layer of shredded potato, carrot and hard-cooked egg 'sandwiched' between the meat layers

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1-1/2 pounds lean ground beef (93% lean)
• 1 can (15 oz each) Hunt's® Tomato Sauce, divided
• 1 cup dry unseasoned bread crumbs
• 3/4 cup chopped yellow onion
• 2 tablespoons distilled white vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup frozen hash brown potatoes, shredded style
• 1 cup shredded carrot
• 3 hard-cooked eggs, peeled, sliced

Directions

1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish with cooking spray.
2. Combine beef, half of tomato sauce, bread crumbs, onion, vinegar, salt and pepper in large bowl. Press half of meat mixture in bottom of baking dish. Layer potatoes, carrot and eggs on top of meat mixture. Top with remaining meat mixture, pressing firmly to seal.
3. Bake 40 minutes or until meatloaf is cooked through (160°F). Top with remaining tomato sauce; bake 5 minutes more. Drain juices.