Tasted like a loaf of Manwich sloppy Joe. I usually make a meatloaf using salsa,onion,egg,breadcrumbs,cheese and thought I'd try something a little different. I think this is more a sandwich fixing meatloaf than one you would have with mash potatoes. Kind of dry and could have used an egg.

This had good flavor, but was a pretty average meatloaf overall.

The meatloaf was ok. It just didn't have enough flavor for our tastes. It was edible, but I will not make it again.

This is now the only meatloaf recipe I use! It is such a hit in our house that I won't bother using anything else! The only variation that I make is that I use meatloaf mix: Pork, veal, and beef. It sets up nicely and doesn't fall apart. It makes a nice sized loaf and of course, that makes for nice meatloaf sandwiches. I use my handy Cuisinart Griddler to make meatloaf quesadillas and meatloaf paninis and the guys couldn't be any happier. Really, really good recipe!

This is the best meatloaf by far that we have ever had, will definitely have to double next time, no leftovers at all!

Very moist and tasty meatloaf! I substituted bread crumbs for the rye bread, and added extra mustard along with a dash of hot pepper sauce & worchestershire sauce. Also 'upgraded' to hot salsa and it turned out great. Instead of topping with bbq sauce or ketchup, try this: Mix beef boullion powder with 1 1/2 cups water and pour over top for entire duration of cooking time. When the meatloaf is done cooking, drain it off into small pot and thicken with cornstarch/water mix. Yummy built-in gravy!

This was very good. I doubled the recipe, used homemade breadcrumbs (whole grain/french bread combo) and added about 2 cups shredded colby-jack cheese. I used a mixture of bbq sauce, Dijon mustard, Worcestershire, ketchup and black pepper for the topping and baked it as one "cake" in a bundt pan. Thanks for the recipe.

This meatloaf was great, everyone loved it. it would get a 5 star but i think next time i'll use bread crumbs, not soaked bread. I found it didn't mix as well. Other then that it was awesome.

This was awesome! Thank you for posting it. My whole family loved it and I'll be making it again. The only thing I added that was not in the original recipe was an egg.

Best meatloaf I've ever had.

I have been making meatloaf with salsa for a while. It really makes a good meatloaf with less effort, as some onions and peppers are right there in the salsa. I will have to try the Dijon mustard, though.

My husband says out of the 3-4 recipes I've tried for meatloaf, he likes this one the best. I personally liked the salsa in it however my 2 1/2 year old did not each much probably BECAUSE of it even though I served it with gravy...and he's normally a good eater. I'll try it again and see if he changes his mind but if not, I don't think I'll use this recipe again. If so, next time I'll used less salsa and add an egg to help hold it together. Also, I found that 60 + 15 was not long enough in the oven. Other meatloaf recipes I've used say to cook to internal temp of 160. I had it at 400 to begin since I was pressed for time and it still took me the same amount of time with the last 10 @ 450.

I love this meatloaf. My husband and I eat it a lot. I add more barbeque sauce. I put it in when I am mixing it and on top. Makes it really moist.

I made this for my family and it was a big hit! My mom even said she liked it better than HER meatloaf!

My husband was very impressed with this meatloaf and enjoyed it the whole way through. A+!

This is ok. I would recommend using an egg and crackers not bread. Will not be making this again. Will stick to the traditional meatloaf.