Heat oven to 350°F. Place the fibre 1* original cereal in a resealable food-storage plastic bag; seal the bag and finely crush the cereal with a rolling pin or meat mallet, or finely crush in a food processor until the pieces are very small.

In a large bowl, stir together the finely crushed fibre 1* original cereal and 1 cup old el paso* thick n’ chunky salsa (the mixture will be thick). Make sure all the cereal is moistened. Let stand 5 minutes so the cereal can absorb the salsa and soften.

Add the eggs, chili powder, ground cumin, salt and pepper to the cereal and salsa mixture; stir until blended and the seasonings are evenly distributed. Add the 1/2 lb lean ground beef; stir and mix thoroughly until well mixed and the beef is evenly combined with the seasoned cereal mixture. Press the mixture evenly into an ungreased 9x5-inch loaf pan, smoothing the top so it bakes uniformly.

Bake uncovered 1 hour 5 minutes to 1 hour 15 minutes, or until a meat thermometre inserted in the centre of the loaf reads 160°F and the meat loaf is cooked through. Cover the pan; let stand 5 to 10 minutes to set. Drain and discard any liquid from the pan before slicing. Serve the meat loaf with 1/2 cup old el paso* thick n’ chunky salsa spooned over or alongside.