Reviewed: Dec. 13, 2004

THIS WAS OKAY..BUT I PREFER THE TRADITIONAL MEATLOAF

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TINKERBELL926

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Nov. 18, 2004

I hadn't eaten meatloaf in over a year, so I decided to give this one a try. I was very happy with the result. I used On The Border tortilla chips instead of the saltine crackers and added 1.25 cups (instead of 1.0) of the chips to reduce moistness. The key to this recipe could be what salsa you use. I used On The Border salsa (medium) because it is one of the best salsas you can buy in the grocery store. Do not ruin this recipe with Pace Picante sauce. I added garlic powder, chili powder, and grounded red pepper to add a little more spice to the mix. I cooked the meatloaf for just under 1.5 hrs, and it came out great. Next time, I will try adding chopped onion and green pepper.

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THEFALLGUY

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Reviewed: Sep. 6, 2004

I added more crackers like others suggested but it was still pretty soft and crumbly. We weren't overly impressed with the taste although it's still better than plain ole meatloaf. Needed more spunk to earn 5 stars from us!

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Mary Jo

Cooking Level: Expert

Home Town: Barboursville, West Virginia, USA

Living In: Huntington, West Virginia, USA

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Reviewed: Sep. 2, 2004

My family abolutly adorded this recipe. I had to turn up the oven to about 400f AND put it in for about another hour but in the end it came out perfect. I had to use mozzerella rather then monteray, whole wheat saltines, and mild salsa, all due to lack of supplies, but in the end this was a smash hit... My mother was bagging me for the recipe!

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SACREDHEART

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Reviewed: Aug. 21, 2004

followed the directions to a T and it came out very soggy and it kind of tasted like corn beef hash.it wasnt what we were expecting.... wont make this one agian

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PINKPANTHER02081

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Reviewed: Jun. 13, 2004

This is very easy to make and is very moist.

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NAN C

Cooking Level: Expert

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Reviewed: May 14, 2004

I made this for my family of three but instead of using salsa I used a medium heat homemade green chile and I also mixed in a tablespoon of red pepper flakes. I also put a little extra sauce on the top for about the last five minutes of baking. I did have to use an extra half cup of crackers as others had mentioned. My family absolutely loved it!! My husband says we have to make this a weekly dish!! I would not recommend using my version unless you really enjoy spicy food, it was pretty hot, but extremly tasty!! Thanks so much for the recipe.

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STARS4321

Home Town: Fort Collins, Colorado, USA

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Reviewed: Apr. 16, 2004

This was really good - the whole family liked it. Our family of four at it all - no leftovers! I was only able to use 1 cup of salsa (ran out) and used colby jack instead of monterey jack (all I had on hand). I used an additional 1/2 cup of crushed saltines than what was called for because it looked too mushy. And instead of shaping into a loaf, I pressed the mixture into a greased 7x11 baking dish. Baked for approximately 50 minutes at the temp listed and it was not mushy in the middle. Next time I'll make sure to have plenty of salsa on hand to bake on top. Thanks for a great meatloaf recipe!

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Michelle

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Reviewed: Feb. 23, 2004

My husband loved this, and frankly so did I. We made this with Deer Burger,and, it was fantastic. However, a little soft. My huband said we should add a few more crackers to firm it up a bit.

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Tiger Sand

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Swansea, South Carolina, USA

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Reviewed: Feb. 22, 2004

I made this with ground turkey, since we no longer eat red meat, and it turned out pretty well! I did bake it for about 20 minutes longer than the recipe called for. I also used a lowfat mix of colby and monterey jack cheeses. I liked this quite a bit, and while my husband isn't a huge fan of meatloaf, he did clean his plate!

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IVOIRIENNE

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Reviewed: Feb. 16, 2004

A little soft, but a great taste. I added a half a packet of onion soup mix. I have made this recipe several times always with compliments.

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NANCIG

Cooking Level: Expert

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Reviewed: Feb. 9, 2004

very tasty + easy to put together.

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FARBLE1670

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Reviewed: Jan. 10, 2004

I don't know what went wrong. The loaf never firmed up and needed an extra 30 minutes to cook. The left overs (and there were lots) will be used for taco fillings, with the addition of more spices!

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MissBarb

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Reviewed: Dec. 16, 2003

I made this recipe tonight, and my husband and I are not meatloaf eaters, but I thought I would give this a try. AND I am glad I did, I thought this turned out great, I only used one kind of cheese....I think next time I will use both. I had to cook it a little longer than the recipe said, but that just may be my oven.

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MICHELE18

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Reviewed: Dec. 12, 2003

I made this tonight, it was yummy!!! But I didn't have saltines, so I used half crushed Club crackers and half crushed tortilla chips. I also didn't have Monterey jack so I used half cheddar and half mozzarella. Then I topped it with cheddar cheese when it was on my plate. My husband, two year old son and I loved it!!!

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COOLMAMA72

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Reviewed: Dec. 8, 2003

Wow, my husband ate this up!!! When we married 8 years ago, he told me he liked meatloaf..but I could never seem to find a recipe for one that he did really like, until now. :-) He told me that I could make this any day. When I asked him what I should call it, he told me...meatloaf, cuz when I tell him I am making meatloaf...this is what he'll expect! YUMMY!!!

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Buttrflylace3535

Cooking Level: Expert

Living In: Jeffersonville, Indiana, USA

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Reviewed: Dec. 3, 2003

This recipe is a nice change to ordinary meatloaf. Definitely worth a try. Love the zip from the salsa. Could use more salsa and cheese on top 5 mins before done baking.

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SUPERJFLY

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Reviewed: Dec. 2, 2003

The BEST meatloaf I've ever made. My husband raved, my picky 2 year old, who won't eat anything with hamburger, LOVED it! I used mozzarella in place of the monteray jack because that's what I had on hand. I also used the parmesan garlic flavored cheezit crackers in place of the saltines for the same reason. The 1 1/2 cups of salsa is perfect not too much at all. I had no problems with it firming up. I did have to bake it closer to an hour and 10 minutes, but that might have just been my oven. Great recipe, highly recommend!

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MSABBYK

Cooking Level: Expert

Home Town: Worland, Wyoming, USA

Living In: Hilliard, Ohio, USA

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Reviewed: Dec. 2, 2003

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.

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Wilemon

Cooking Level: Expert

Home Town: Afton, Virginia, USA

Living In: Larkspur, Colorado, USA

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Reviewed: Sep. 28, 2003

Made this for dinner one night and served it with the standard mash potatoes and corn. I don't know what "I" did wrong, but it didn't firm up in the middle as I would have liked it too. I doubled the recipe so maybe that had something to do with it. Anyway, it was VERY tasty in a different non standard meatloaf way. With the leftovers, because it didn't firm up, I ended up just letting the meat crumple all together mashed it down on top of a layer of leftover mashed potatoes layered it with the leftover corn and topped it with cheddar cheese and we had "mexican sheppards pie" for dinner tonight! It was yummy! Recommend you try this one, just as an alternative to "regular" meatloaf. Oh, and for the salsa, I used the Walmart brand Chilies and Lime flavored salsa..it really gave it a wonderful taste!

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SHOGAN80

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Port Richey, Florida, USA

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Meatloaf With A Bite

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