Reviewed: Apr. 1, 2008

I Loved it & it was really easy to make! I added a little extra salsa to give it more of a kick. I will definitely make this in the future for company.

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Becky

Cooking Level: Beginning

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Reviewed: Apr. 1, 2008

I made this the other night for dinner and it was GREAT!!! Everyone kept coming back for more until it was gone. We will def. be having this again, it's so much better than regular meatloaf!!

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Joe

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Reviewed: Mar. 26, 2008

This was an AMAZING recipe. I like meatloaf and I make an Italian version but this was so good and easy! I read the other reviews and decided that the salsa amount was off. I used a cup of salsa, Kashi TLC crackers, and no cheese (I'm watching my weight). I cooked it a little too long but it was still really good!

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Cassie Batley

Cooking Level: Expert

Home Town: Evergreen, Alabama, USA

Living In: Jackson, Alabama, USA

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Reviewed: Mar. 17, 2008

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

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CCAMEROTE

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Reviewed: Mar. 4, 2008

Terrific!! My husband wanted to know why I didn't make two!! My kids (who are usually a little "Ho-hum" about meatlof couldn't get enough!! Will definately make this one again!! Thanks for the yummy recipe!!

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Cheryl Steck Bobbs

Cooking Level: Expert

Home Town: Palatine, Illinois, USA

Living In: Bedford, Indiana, USA

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Reviewed: Feb. 29, 2008

This was really good! I doubled the recipe and got two loafs, but they were moistste. They didn't stay in a slice form when cut--more like meatloaf mash, but still tasted excellent. Next time I am going to try smaller loafs or possibly cooking on a cookie sheet where the grease can drain a bit better. Otherwise, this tasted great!

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Jennifer

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Reviewed: Feb. 28, 2008

Great taste...texture is very mushy compared to regular meatloaf though and thats AFTER cooking it for an extra half hour! I used breadcrumbs instead of saltines, even added extra, but it still didn't firm up very well. I also added chili powder and I added cheese to the top during the last half hour.

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glamgirrl

Cooking Level: Expert

Home Town: Ottawa, Ontario, Canada

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Reviewed: Feb. 24, 2008

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!

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Tami

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Reviewed: Jan. 20, 2008

Cook a little longer for firmer meatloaf.

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slondon

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Reviewed: Jan. 15, 2008

Tried this recipe 1st time last night and husband & son inhaled it. Used 1.5 lbs ground beef, so I upped the other ingredients a bit, plus sprinkled some chili and cumin powders for an extra kick. Also used shredded mont jack & cheddar mix since that's what I had on hand. As others suggested I spooned add'l salsa & cheese on top last 10 minutes. Use a good salsa and you can't go wrong!

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lapappas

Cooking Level: Expert

Living In: Mooresville, North Carolina, USA

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Reviewed: Nov. 5, 2007

Very tasteful. My huney loved it, and he is very picky about me cooking.

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Perez,Candice

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Reviewed: Oct. 24, 2007

A great meatloaf recipe. We make it with Parmesan cheese instead of the Monterey Jack and extra spicy chunky salsa. Very tasty.

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ODETTA

Cooking Level: Expert

Home Town: Oakville, Ontario, Canada

Living In: Ottawa, Ontario, Canada

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Reviewed: Oct. 11, 2007

The very best meatloaf I have ever made, and I have made quite a few from this website. After reading reviews, I was afraid of the loaf being mushy, so I used 1 1/2 lbs of ground beef and kept the rest of the ingredients the same, and it turned out moist and did not fall apart. Thank you for a wonderful recipe! *****Second time around*****I chopped jalepeno peppers and used all pepper jack cheese--Now it has some bite! Yummy!

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Jul. 11, 2007

This recipe was so easy. I am far from being a cook. I decided to come on this website to try to surprise my husband with an actual meal. I invited my mother-in-law and they both LOVED it.

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G Ingram

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Reviewed: Jul. 8, 2007

My husband had no idea that I was trying a new recipe and out of the blue said, "This is the best meatloaf I have ever had in my life!". I was very pleased at how fast and easy this was to prepare for such a response. I used a little over 1 cup of whole wheat saltine crackers instead of chips and added a little tabasco to spice it up a little more. I also used a 1/2 cup of a parmesean/romano cheese blend and 1/2 cup of a mexican cheese blend for the cheeses because that's all I had. It was delicious and I will certainly make this recipe again.

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Carmen

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Reviewed: Jun. 27, 2007

I made this last night. I did make some alterations based on other reviews. I added about 1/2 C onion & green pepper, taco seasoning, used doritos instead of crackers and used about 1/2 c mexican cheese blend. It was falling apart - but i did add extra doritos because it did seem somewhat "wet". Next time I will just decrease the doritos. The husband loved it. We don't usually do left overs -- but he wrapped it right away wanting to finish it! Thanks!

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Karin

Cooking Level: Intermediate

Home Town: Orange, California, USA

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Reviewed: Jun. 9, 2007

Excellent recipe. Different from the ordinary "instant onion soup" meatloaf. Moist and yummy

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SHABBA

Cooking Level: Intermediate

Home Town: Liverpool, New York, USA

Living In: Leesburg, Florida, USA

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Reviewed: Apr. 23, 2007

I used crushed Doritos and added taco seasoning. Great flavor but didn't quite hold together very well. We will be making this again, thanks for the recipe!

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jcstrong

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2007

I made this recipe with all the advice from all the other comments. I cooked it at 400F for just over an hour, added chili pepper, garlic and tortilla chips and "tried" to roll the cheese (it didn't work for me) and this recipe was great!

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Ryann B.

Cooking Level: Intermediate

Living In: St. Catharines, Ontario, Canada

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Reviewed: Mar. 8, 2007

I made some small changes. Instead of saltines I used crushed doritos to give this some extra flavor. I also didn't mix the cheese in with the meat. Instead I spread the meat mixture into a rectangle, sprinkled the cheese on top and then rolled jelly roll style pinching the ends closed. This created beautiful circular pieces with a lovely spiral running through them. Will make again, especially since it freezes well.

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