Don't have a machine so can't relate to the quantity. Sorry but it's the best meatloaf! Jean

MEXICAN MEATLOAF OR MEATBALLS

FOR THE MEATLOAF:
1 1/2 lb. lean ground beef
1 cup canned tomatoes (Or 1 cup tomato sauce)
3/4 cup rolled oats, uncooked
1/2 cup drained canned corn with peppers
2 eggs, lightly beaten
2 tsp salt
1/4 tsp pepper
FOR THE SAUCE:
1 cup sour cream
1/3 cup catsup
1/4 tsp hot sauce
1 large onion, chopped
2 tbsp chopped pimento
salt

Preheat oven to 375 degrees F.

Mix all ingredients for the meatloaf together. Shape into oval loaf in 13x9-inch baking dish.

Mix together ingredients for the sauce; spread over top of meatloaf.

Bake 1 hour or until cooked through (160 degrees F). Sprinkle evenly with cheese; continue baking 5 minutes or until cheese is melted. Let stand 5 minutes before cutting into eight slices to serve.

VARIATION:

MEATBALLS:
Mix together meat mixture as directed; shape into 48 meatballs. Cook, in batches, in large skillet on medium heat 12 minutes or until evenly browned and cooked through (160 degrees F), turning frequently. Spoon onto serving platter or into large bowl; top with additional 1 cup salsa. Sprinkle with the cheese.

Makes: 8 servings, one slice meatloaf each or six meatballs each
Adapted from source: Kraft