Tex-Mex Meatloaf
Cilantro and jalapeño peppers provide a little spice to this meatloaf while also adding a lot of flavor. Serve this well-seasoned meatloaf with rice or mashed potatoes for a delicious family dinner.
Yield: 6
Materials
- 2 eggs beaten
- 1 + 1/2 pounds ground beef 85% lean
- 1 cup salsa preferably one with green peppers in it
- 1/3 cup diced yellow onion
- 2 cloves garlic minced
- 1/2 cup seasoned bread crumbs
- 1 teaspoon Worcestershire
- 1 + 1/2 cups shredded sharp cheddar cheese
- 2 teaspoons chile powder
- 1 teaspoon oregano crushed between fingertips (preferably Mexican)
- salt and fresh black pepper
Topping:
- 1/4 cup ketchup or hot sauce
Instructions
- Preheat oven to 400 degrees F. Line a baking pan with foil and spray with non-stick spray.
- In a large mixing bowl with a fork whisk the eggs together. Add the rest of the ingredients except the ketchup including 1/2 teaspoon salt and 1/4 teaspoon black pepper. Combine with a fork until well mixed. If it seems too wet add another tablespoon or two of bread crumbs.
- Dump it out into the pan and form it into a loaf. Coat it all over with the ketchup or hot sauce.
- Bake 45 - 50 minutes or until cooked through in the center. Let sit five minutes before slicing.