Spicy Mexican Meatloaf

READY IN: 2hrs 15mins
Recipe by StaceyB

I cut down on preperation time by mixing this together in my KitchenAid stand mixer. To serve, cut into one inch slices and top with Pico de Gallo.

Top Review by Susie in Texas

OLE!! Stacey, this is definitely a keeper recipe! All of you Tex-Mex fans will love this meatloaf. The flavor is wonderful and will remind you of tamales. I pulsed all of the ingredients, except for the beef and the tortilla chips, in my blender until it was smooth. Then added it to ground round. After mixing well, it seemed to me to be a bit too soupy, so I increased the crushed tortilla chips to 1/2 cup. ( I didn't drain the Rotel Tomatoes so that might be why it was a little soupy. ) Both my fiance and my son gave rave reviews and came back for second helpings!! Thanks, Stacey, we all loved it.

Ingredients Nutrition

Directions

  1. Finely chop onion and bell pepper.
  2. Mix together all ingredients.
  3. Mold into a casserole dish leaving channels on the side for the fat to drain.
  4. Cook uncovered at 350 degrees for 1 hour 30 minutes.
  5. Drain off fat.

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