Mexican Meatloaf II recipe

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Ingredients

2 eggs, lightly beaten
1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced onions
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
2 pounds lean ground beef
1 cup crushed hot and spicy cheese flavored crackers
1 cup shredded Cheddar cheese
1 cup chunky salsa

Nutrition Info

367.4 calories
carbohydrate: 10.2 g
cholesterol: 138.8 mg
fat: 22.8 g
fiber: 1.4 g
protein: 29.8 g
saturatedFat: 9.6 g
servingSize: -
sodium: 940.4 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Combine the eggs, tomatoes, onion, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently stir the ground beef and crackers into the egg mixture. Press into a 8x8 inch square baking pan. Bake in preheated oven for 35 minutes.

  3. Remove the loaf from the oven, and drain any liquid from the pan. Spread a layer of salsa on top of the loaf, and sprinkle with shredded cheese. Return the loaf to the oven, bake until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, about 15 minutes.

Recipe Yield

8 servings

Recipe Note

I made this for my wife she is an avid Mexican restaurant visitor. The amount of spice you want in this recipe depends on the RO*TEL® and the salsa. I recommend if you do not like it hot get the mild RO*TEL® and a medium salsa.

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