Chili con carne meatloaf
- Ready In:
- 1hr 15mins
- 1 1⁄2 lbs lean ground beef
- 3⁄4 cup quick-cooking rolled oats or 3/4 cup old fashioned oats, uncooked
- 1 (15 ounce) can no-bean chili, divided
- 1 egg, lightly beaten
- 1⁄2 cup sliced scallion, divided
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄2 1/2 cup colby-monterey jack cheese or 1/2 cup taco cheese
- Pre-heat oven to 350°.
- In a large bowl, combine ground beef, oats, 2/3 cup chili, egg, 1/4 cup scallions, salt and pepper; mix lightly but thoroughly then press the mixture evenly into a 9-inch round metal cake pan.
- Bake for 45-50 minutes or until center of meatloaf registers 160° on an instant-read thermometer; remove from oven and set aside.
- Place remaining chili in a microwave-safe bowl; cover and heat on high for 1-2 minutes.
- Drain any juices from meatloaf and discard.
- Top drained meatloaf with hot chili; sprinkle with cheese; bake 5 minutes longer or until cheese has melted.
- Let meatloaf stand 5 minutes before cutting; top with remaining 1/4 cup scallions.
- To serve, cut meatloaf into 8 wedges.
Questions & Replies
Got a question? Share it with the community!
OK, I would rather rate this dish with 3.5 stars, but I can't, so I'll just say 4. My main problem with this meatloaf was the chili I chose. I used Hormel No bean Chili. I didn't like it out of the can, so obviously I wasn't thrilled about it in the meatloaf. However, I think that if I used my Chile Con Carne recipe or another one that I liked I would have enjoyed the meatloaf a lot more. That's why I rounded up to 4 stars instead of down to 3 - because I honestly think that this has potential. The chili provides most of the flavoring, so that is the most important ingredient. I did add ketchup to it, and that really helped with the taste. My DH went back for seconds. Also, I just couldn't bring myself to put the meatloaf in a round pan. I've never had round meatloaf before, and the idea seemed very strange to me, so I just made it using a loaf pan, and it seemed fine. Thanks for the recipe. I will definitely try it againthe next time I make Chili.
This is a great Tex-Mex style meatloaf. I used a can of Cattle Drive chili. (It's the only kind I'll eat unless I'm making it from scratch.) It had beans in it, but worked just as well and added a touch more fiber to the loaf. I did add to the seasonings: 1/2 teaspoon steak seasoning, some mesquite seasoning (a few shakes from the bottle), 1/2 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon of liquid smoke and 1/2 teaspoon of Tabasco Chipotle sauce. They worked well and deepened the "chili" flavor. I served this with sweet corn griddle cakes, and avacado-chipotle dressed coleslaw. The sweet and creamy aspects of my sides balanced the slightly spicy meat beautifully. Thanks for your recipe!