Cooking Light magazine
Original recipe yields 4 servings
This recipe is incredibly quick and simple to make. But it tasted awful - neither my child nor my mother would touch it. It was too spicy.
The meatloaf was not bad, but it isn't a recipe that I will keep in my recipe box. I have had other meat loaves that have been much better. Very easy to make, like most meatloafs, my son liked it, but me and my wife weren't all that impressed.
The cilantro could be omitted, as it's very strong, and I added extra potatoes to make this low-fat but more filling. The loaf holds it's shape, much to my surprise, and even the picky eaters ate this up so fast that we didn't have leftovers!