Prep: 15 minutes | Bake: 35 minutes | Yield: 6 servings
2 eggs, lightly beaten
1/2 cup seasoned breadcrumbs
2 tablespoons taco seasoning
2 tablespoons onion mushroom soup mix
1 tablespoon Italian seasoning
1 tablespoon Worcestershire sauce
1/2 teaspoon pepper
1 can (15 ounces) Italian tomato sauce, divided
2 pounds lean ground beef
1/2 cup shredded Colby-Monterey Jack cheese
In a large bowl, combine the first seven ingredients. Stir in 3/4 cup tomato sauce. Crumble beef over mixture and mix well. Shape into six loaves.
Place in an ungreased 1 3-in. x 9-in. x 2-in. baking dish. Top each with 1 tablespoon of tomato sauce (save remaining sauce for another use). Sprinkle with cheese.
Bake, uncovered, at 350º for 35-40 minutes or until meat is no longer pink and a meat thermometer reads 160º; drain. Let the loaves stand for 5 minutes before serving.