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Mexican Meatloaf II

Mexican Meatloaf II

  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
BKOMAR76

BKOMAR76

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

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  • Calories:
  • 367 kcal
  • 18%
  • Fat:
  • 22.8 g
  • 35%
  • Carbs:
  • 10.2g
  • 3%
  • Protein:
  • 29.8 g
  • 60%
  • Cholesterol:
  • 145 mg
  • 48%
  • Sodium:
  • 940 mg
  • 38%

Based on a 2,000 calorie diet

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.
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Reviews

LOhappilyVE
18

LOhappilyVE

4/22/2009

This was a nice twist on meatloaf. The only thing I am going do differently next time is add cheese in the mixture.

gardengrl
13

gardengrl

10/22/2009

I enjoyed this recipe, not quite a 5, but is deserving of a 4+ rating. I did not have hot cheese crackers so substituted breadcrumbs with chili powder and some hot sauce. I Love the spiciness of this recipe. Will make it again and definitely use the hot cheese crackers, perhaps this will make the difference in a 4 verses a 5 star rating. Think mixing some cheddar in the meatloaf and topping with pepper jack cheese would be yummy.

blueroseks
12

blueroseks

5/24/2010

EXCELLENT... Finally found a meatloaf all my family likes.... Thank you

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