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!
Start by preheating your oven to 350°…
- Add a package of ground beef to a large bowl.
- Add 1 egg.
- Sprinkle in 1 packet of taco seasoning.
- Add 1 cup of whole wheat breadcrumbs.
- Pour in 1 cup of medium salsa (or mild or hot…whatever you prefer).
- Mix well to combine.
- Coat a meatloaf pan with the cooking spray.
- Add half of the beef mixture to the pan.
- Cover with half a cup of shredded cheddar cheese.
- Press the remaining beef over the cheese.
- Bake for 1 hour.
- While the meatloaf bakes, make (or open a package of) some guacamole.
- Chop up a couple of plum tomatoes.
- Remove from the oven and drain any excess liquid.
- Top with another 1/2 cup of cheddar cheese.
- Place back in the oven and bake until the cheese is melted and bubbly, about 5 more minutes.
- Let cool for about 10 minutes before serving.
To serve, top with the guacamole and the tomatoes. Enjoy!
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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