Recipe by KATHYC4
"Tired of boring meatloaf? Try this salsa-loaf variation."
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1 1/2 cups
grated Parmesan cheese
shredded Monterey Jack cheese
crushed saltine crackers
I made this for dinner last night & it was really good. I thought that 1 1/2 cups of salsa seemed like a lot, but it's not. Also, even using the medium salsa, it was not too spicy. It's a great way to use up stale saltines, too. I found that a cup of crushed saltines is about half of a sleeve of crackers. My husband poured extra salsa on top. Very easy. I will make this again & may even add a can of chopped chiles.
Followed the recipe the first time I made this. I didn't care for the salsa in the meatloaf. The next time I made it with Rotel tomatoes, and added onion and 2 teaspoons of chili powder, also added a little garlic salt. This gave the meatloaf more flavor. I also add more cheese.
This is a great recipe. It's easy and a real crowd pleaser. I have since been asked for this recipe from my sister, my mom, and even my grandmother. It's that good. I sprinkled cheese and poured a strip of salsa along the top 10 minutes left in the cooking time to make it look even better.
A GOOD MEATLOAF! I will be using this recipe from now on. I did add about 1/2 cup of bell pepper(my husband says it's not meatloaf without it). I think it might need a small amount of salt, but it is a snap to prepare! I shaped it in a casserole dish so it would brown-and it came out just right.Thanks, Katthy, you have a winner here!
Great recipe. Made it today. I used 1 3/4 pound ground meat, and used Rotel (1 and 1/2 cans), and Multi-grain Club Crackers, and the other items (little bit more cheese, but only one egg). I also added some extra cheese in the last 10 mins. I thought it was going to be too moist, but turned out really great! Cooked it about 1 hour 15 mins.
Will be making this again!
Meatloaf in my world is akin to frozen fish sticks...yuck. However, I really really liked this! I followed the recipe exactly (a rarity for me) other than I made it in muffin form (still baking at 350, but for about 35 min, until temp reached 160). The texture was a *little& "mushy" on the inside (I kept double checking temp to make sure it was really done), but the flavor is excellent! I WILL make this again. And again. TY!
This is great meatloaf. It is also great stuffed in a pepper.
basically its taco meat, I cooked for 75 minutes, remotely tasty, but we broke out the hard and soft shell taco shells to make sense of the meal, wouldn't recomend, wouldn't make again
* Percent Daily Values are based on a 2,000 calorie diet.
Meatloaf With A Bite
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 225
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