Mexican Meatloaf - Family Style

Hubby and I both enjoyed this dish because this Mexican style meatloaf was a change from our traditional meatloaf. I topped it with salsa and cheese. Yum, yum, yum!  I will definitely make this recipe again!

Mexican Style Meatloaf

2 lbs 93% lean ground beef (4 1/3 Lean)
2 eggs, beaten (2/3 Lean)
1 tbsp taco seasoning (6 Condiments)
1/2 tsp salt (2 Condiments)
1/2 tsp black pepper (1 Condiment)
2 cans Rotel diced tomatoes and green chilies, well drained (5 Greens)
1/2 cup bell pepper ~ any color, chopped (1 Green)
1/2 cup 2% Mexican style cheese, shredded (1/2 lean)

1/2 cup salsa (8 Condiments)
1/2 cup 2% Mexican style cheese, shredded (1/2 Lean)

Pre-heat oven to 375° F. 
In a large bowl, mix the ground beef, beaten eggs, taco seasoning, salt, pepper, drained Rotel tomatoes, bell peppers and 1/2 cup of cheese until combined. Shape into two loaves on a 9 x 13 inch baking dish. Bake for 50 minutes.

Top each loaf with 1/4 cup salsa and 1/4 cup of cheese. Bake an additional 10 minutes or until cheese is melted and meatloaves are done (165 degrees F). Divide each loaf into 3 servings (total of 6 servings between both loaves).

6 Servings

Per Serving: 1 Lean, 1 Green, and 3 Condiments
(still need 2 Greens per serving such as 1 cup cauliflower rice)

Freeze the other loaf for later, but don't add the topping of salsa and cheese. Let the loaf cool completely. Wrap well in foil and place in a sealed plastic freezer bag. Store up to 6 months. When ready to eat, thaw the night before in the fridge. Remove from wrappings and bake an additional 20 to 30 min than what the recipe states (110 to 120 min) until the loaf reaches 165 degrees F in the center. Top the loaf with 1/4 cup salsa and 1/4 cup cheese and bake an additional 10 min or until cheese has melted. Don't forget to write the date and reheating directions on the package.

Powered by Blogger.