Mexican Meatloaf

I’ve been making a lot of different meatloaf recipes lately.  It’s fun to experiment with different types of meat and different flavor profiles.  For this recipe, I used beef and Mexican flavors.  My (p)inspiration came from here.  The creamy guacamole on top along with the hidden layer of cheesy goodness in the middle really made this a meatloaf to remember.  I highly recommend giving this recipe a try!

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Start by preheating your oven to 350°…

  • Add a package of ground beef to a large bowl.

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  • Add 1 egg.

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  • Sprinkle in 1 packet of taco seasoning.

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  • Add 1 cup of whole wheat breadcrumbs.

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  • Pour in 1 cup of medium salsa (or mild or hot…whatever you prefer).

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  • Mix well to combine.

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  • Coat a meatloaf pan with the cooking spray.
  • Add half of the beef mixture to the pan.

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  • Cover with half a cup of shredded cheddar cheese.

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  • Press the remaining beef over the cheese.

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  • Bake for 1 hour.
  • While the meatloaf bakes, make (or open a package of) some guacamole.

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  • Chop up a couple of plum tomatoes.

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  • Remove from the oven and drain any excess liquid.

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  • Top with another 1/2 cup of cheddar cheese.

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  • Place back in the oven and bake until the cheese is melted and bubbly, about 5 more minutes.

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  • Let cool for about 10 minutes before serving.

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To serve, top with the guacamole and the tomatoes.  Enjoy!

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Mexican Meatloaf (serves 6)

 

INGREDIENTS:

  • 2 pounds ground beef
  • 1 large egg
  • 1 cup medium salsa
  • 1 package taco seasoning
  • 1 cup whole wheat bread crumbs
  • nonstick cooking spray
  • 1 cup shredded cheddar cheese
  • 2 plum tomatoes, chopped
  • guacamole (recipe here)

     

DIRECTIONS:

  • Preheat your oven to 350°.
  • In a large bowl, combine the beef, egg, taco seasoning, salsa, and bread crumbs.
  • Mix well.
  • Coat a meatloaf pan with the cooking spray.
  • Add half of the beef mixture to the pan.
  • Cover with half of the shredded cheese.
  • Press the remaining beef over the cheese.
  • Bake for 1 hour.
  • Remove from the oven and drain any excess liquid.
  • Top with the remaining cheese.
  • Place back in the oven and bake until the cheese is bubbly, about 5 more minutes.
  • Let cool for about 10 minutes before serving.
  • Top with the guacamole and the tomatoes.

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