Prep 5 mins
Cook 55 mins
From a Reynolds Aluminum Wrap recipe booklet. I find it unique by using crushed tortilla chips instead of a type of bread crumb. Another quick meal to throw together and have on the table within an hour. (Any leftover meatloaf can be crumbled and used as a taco filling the next day for fun too)
- Preheat oven to 425°F Line a 13x9" baking dish with heavy duty aluminum foil.
- Mix all of the ingredients but 1 cup of the salsa together (save that for topping) in a large bowl until well blended.
- Spoon into the center of the pan and shape into a 12x6" loaf (or close enough).
- Bake 50-55 minutes until internal temperature reaches 160°F Top with remaining salsa and serve immediately.
Neither of us are big meatloaf eaters, but we really loved this! What I had in the freezer was ground wild boar, so that is what I used, and it gave it an incredible flavor. We made a half recipe in a loaf pan and it worked well. Best meatloaf we've ever had!
These ingredients were perfect together, not one over powered the other. I used a fork to lightly mix this, as I had heard that you do not want to over mix meatloaf. Topped with the remaining salsa and put back in the over for 5 minutes. I made this for Zaar World Tour 8 for the Bistro Babes team
Excellent meatloaf! I made this exactly as directed and it sets up really nicely. The flavour of the tortilla chips comes through very well and makes this have an excellent consistency. We loved it! Made for ZWT 8 :)