Mexican Style Meatloaf

• 1 tablespoon mccormick® paprika
• 2 teaspoon mccormick® ground cumin
• 2 teaspoon mccormick® oregano leaves
• 1 teaspoon sea salt from mccormick® sea salt grinder
• 1/2 teaspoon mccormick® ground cayenne red pepper
• 1 tablespoon vegetable oil
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped green bell pepper
• 2 eggs, beaten
• 1/4 cup milk
• 2 slices white bread, crumbled
• 2 pound lean ground beef
• 1/2 cup frozen corn, thawed
• 1/2 cup mild salsa

1. Preheat oven to 350°F.
2. Mix paprika, cumin, oregano, sea salt and red pepper in small bowl.
3. Set aside.
4. Heat oil in small skillet on medium heat.
5. Add onion and bell pepper; cook and stir 5 minutes or until tender.
6. Add spice mixture; cook and stir 30 seconds.
7. Cool slightly.
8. Mix eggs, milk and bread crumbs in large bowl.
9. Add ground beef, corn and spice mixture; mix until well blended.
10. (Do not overmix.)
11. Shape into a loaf on foil-lined 13x9-inch baking pan sprayed with no stick cooking spray.
12. Bake 45 minutes.
13. Spoon salsa over meatloaf.
14. Bake 15 minutes longer or until cooked through.
15. Let stand 5 minutes before slicing.