Salsa Meatloaf (OAMC)

This meatloaf tastes even better reheated the next day! The measurements are approx. as I usually do not measure the amounts as I'm throwing it together.**edited on October 24 to add instructions (see step 4) for Once a Month Cooking. I usually make this during a cooking blitz and freeze until needed.

• Ready In: 50 mins
• Yields: 1 loaf

Ingredients

• Loaf

• 1  lb ground beef
• 3⁄4 cup  breadcrumbs or 3⁄4 cup  cracker crumbs or 3⁄4 cup oatmeal
• 1  small onion, diced
• 1  tablespoon Worcestershire sauce
• 1⁄2 package  dry onion soup mix
• 1  egg
• 1  teaspoon garlic
• 1⁄2 teaspoon pepper
• 3⁄4 cup salsa

• Sauce

• 3⁄4 cup salsa
• 1  teaspoon brown sugar
• 1  teaspoon chili powder
• 2  tablespoons ketchup

Directions

1. Mix ingredients for loaf together and place in a loaf pan.
2. Bake at 350 degrees for 45 minutes or until almost done.
3. Top loaf with sauce and bake 10-15 minutes longer.
4. ** for OAMC: complete steps 1 & 2 but bake until done. Defrost overnight, top with sauce and then bake at 350 degrees for 20 minutes or until sauce bubbles. OR bake from frozen for 1 hour at 350 degrees, top with sauce and then bake for 30 minutes or longer until sauce bubbles.**