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Showing 1-3 of 3
By Why Me?
on March 29, 2009
One of the best meatloaf recipes I have made. I did add some taco seasoning plus more onion. I can't wait to have it on a sandwich! This is a keeper!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 24, 2006
I liked the flavors of this dish, it was mildly spicy and flavorful a nice twist on your typical meatloaf. I added 1/4 cup of finely diced green peppers and some extra chili powder. You could further ramp this up with some cumin or as the other poster did - cilantro. The salsa was also a nice change from ketchup or tomato sauce as the condiment. I did have some problems with the texture of the dish which struck me as spongy. My guess that was a result of the milk, an ingredient I've never added to meatloaf before. Should I make this again, I would leave it out. Notice your recipe for mini meatloaves and decided that was too clever to miss and made these in that fasion. Thanks LT.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 06, 2004
This was a delicious meatloaf! Juicy and tender, but maintained its shape. I followed the directions, but added a few things to it. We added diced jalapeno (seeds removed) and fresh chopped cilantro. Only used half the jar of picante as 8 oz covered the loaf sufficiently. We also baked it for another 5 mins with the sauce on it. Great served with mexican rice and chips w/ salsa! Thanks for sharing this recipe!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (252 g)
Servings Per Recipe: 6