MEXICAN MEATLOAF II

Mexican Meatloaf II image

I made this for my wife she is an avid Mexican restaurant visitor. The amount of spice you want in this recipe depends on the ROTEL® and the salsa. I recommend if you do not like it hot get the mild ROTEL® and a medium salsa.

Provided by BKOMAR76

Categories Main Dish Recipes Meatloaf Recipes Beef Meatloaf Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

2 eggs, lightly beaten
1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
¼ cup diced onions
1 teaspoon Worcestershire sauce
1 teaspoon salt
¼ teaspoon ground black pepper
2 pounds lean ground beef
1 cup crushed hot and spicy cheese flavored crackers
1 cup shredded Cheddar cheese
1 cup chunky salsa

Steps:

Preheat an oven to 350 degrees F (175 degrees C).
Combine the eggs, tomatoes, onion, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently stir the ground beef and crackers into the egg mixture. Press into a 8x8 inch square baking pan. Bake in preheated oven for 35 minutes.
Remove the loaf from the oven, and drain any liquid from the pan. Spread a layer of salsa on top of the loaf, and sprinkle with shredded cheese. Return the loaf to the oven; bake until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 367.4 calories, Carbohydrate 10.2 g, Cholesterol 138.8 mg, Fat 22.8 g, Fiber 1.4 g, Protein 29.8 g, SaturatedFat 9.6 g, Sodium 940.4 mg, Sugar 1.4 g