Mini Mexican Meatloaves with Smashed Red Potatoes

Preheat the oven to 375 degrees F (190 degrees C).

Fill a large deep pan halfway with water and bring to a boil over medium-high heat. Add Red Potatoes (9 cups) and set the timer for 8 minutes.

Combine 85/15 Lean Ground Beef (1 lb), Doritos® Nacho Cheese Flavored Tortilla Chips (3/4 cup), Egg (1), McCormick® Taco Seasoning Mix (1 packet), Onions and Peppers (1/3 cup), Canola Oil (2 Tbsp), and Salsa (1/2 cup) in a large mixing bowl until combined.

Form into four evenly sized meatloaves, placing on a sheet pan or baking stone.

Top each with salsa, add to oven and set timer for 20 minutes.

Drain potatoes and add to bowl of a stand mixer, along with Cream Cheese (1/2 cup), Salted Butter (1/4 cup), and Mayonnaise (2 Tbsp).

Stir on low until combined and potatoes are mashed. Taste and adjust Sea Salt (1 tsp) and Ground Black Pepper (1 tsp).

When the 20-minute timer goes off, top the meatloaves with Shredded Mexican Cheese Blend (2 1/4 cups) and return to oven. Set the timer for another 3 minutes.

If the cheese has not melted, return to oven for another 2-3 minutes.

Sprinkle meatloaves with Fresh Cilantro (1 handful) and serve with mashed potatoes.