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Fiesta Meatloaf

Fiesta Meatloaf

  • Prep

    15 m
  • Cook

    1 h 30 m
  • Ready In

    1 h 45 m
Patti Hansen Lacey

Patti Hansen Lacey

This different and delicious twist on an All-American favorite combines ground beef and pork with onion soup mix, picante sauce, eggs, green peppers, bread crumbs and topped with nacho cheese soup. Give it a try!

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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:
  • 379 kcal
  • 19%
  • Fat:
  • 24.2 g
  • 37%
  • Carbs:
  • 13.6g
  • 4%
  • Protein:
  • 24.9 g
  • 50%
  • Cholesterol:
  • 137 mg
  • 46%
  • Sodium:
  • 776 mg
  • 31%

Based on a 2,000 calorie diet

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
  2. Mix the beef, pork, water, eggs, picante sauce, onion soup mix, bread crumbs, and bell pepper together in a mixing bowl until evenly blended. Pack into the prepared loaf pan, then poke holes into the loaf with a fork nearly to the bottom of the pan. Pour the undiluted cheese sauce over the top of the roast and spread evenly.
  3. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).
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Reviews

Mj
14

Mj

3/30/2009

This meatloaf was the best! Not dry, mildly seasoned. Adding the salsa to the meat/pork mixture was genius. And it went together in 5 minutes. Perfect!

JACKIE2830
11

JACKIE2830

4/14/2009

I HAVE TO ADMIT, WHEN I SAY THE WATER ADDITION, I WAS SKEPTICAL, BUT I GUESS I AM ALWAYS ON THE HUNT FOR A NEW TWIST ON THE MAN FAVORITE MEATLOAF. WELL, THIS IS IT! ABSOLUTELY SUPER DELICIOUS! MOIST, TENDER, & FLAVORFULL WITHOUT BEING OVERLY MEXICAN FLAVORED. I AS USUAL, DID NOT CHANGE A THING ON THE FIRST TRY. AND TO BE HONEST, I WILL NOT CHANGE A THING IN THE FUTURE....PERFECT COMBINATION. I DID USE A WOODEN SPATULA TO LIFT THE MEATLOAF OUT SINCE THERE WAS QUITE A BIT OF GREASE [I USUALLY MICROWAVE MY MEATLOAF, DRAIN THE GREASE, SLICE, & RETURN TO MICROWAVE WITH GRAVY ADDED] BUT ONCE YOU LIFT THE LOAF UP, THE GREASE IS LEFT BEHIND. WILL PROBABLY BECOME OUR NEW FAVORITE MEATLOAF! THANKS SAMSNANA!

Tonya
10

Tonya

4/15/2009

I made this meatloaf for Wednesday night dinner at church. I received a lot of compliments on the meatloaf, but I wasn't that impressed with it. It was a little on the bland side to me. It needed more salt and more pep. It was not dry and that is a plus.

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