When I make Mexican meatloaf, it’s really a treat for my family. I get to serve rice and beans with this dish, which changes it up from the typical meatloaf, potato, and veggie meal. Also, I love having leftovers with this meal! Let me tell you why. One word, TACO! I use the leftover meat to make some very delicious tacos the next day! This recipe makes for some tasty leftovers!
Check out what our friends from Family Food On The Table have to say about this:
“Try this Mexican version and have a mini fiesta in your mouth any night of the week.”
This meatloaf is the perfect dinner to break up the crazy busy life during the week. Kick back and enjoy!
- 1 1/4 pounds ground beef or turkey (I use 7% fat)
- 1 small yellow onion, finely chopped (about 1 cup)
- 1/2 cup Great Value breadcrumbs (unseasoned)
- 1 egg, beaten
- 1 cup grated Kraft sharp cheddar or Monterey Jack cheese
- 3/4 cup Tostitos salsa, divided
- 1 cup packed spinach leaves, chopped
- 1 (4 oz.) can chopped Rotel green chilies
- 1 teaspoon McCormick’s chili powder
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- extra cheese and salsa, for serving, if desired
- Preheat the oven to 400.
- In a large bowl, add all of the ingredients (using just 1/2 cup salsa). Mix well. I start with a fork to get it going then use my hands so I don’t overwork it.
- Turn the meatloaf mixture out onto an ungreased baking sheet and shape into a loaf, about 8 inches long.
- Top with remaining 1/4 cup salsa and bake at 400 for 45 minutes.
- Remove and let stand for 5-10 minutes before slicing.
- Serve hot and enjoy!
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Quick Tip: Serve with a cold glass of milk
Thanks again to Family Food On The Table for this amazing recipe.