Mexican Meatloaf II Recipe -
Mexican Meatloaf II Recipe
  • READY IN 1 hr

Mexican Meatloaf II

Recipe by  

"I made this for my wife she is an avid Mexican restaurant visitor. The amount of spice you want in this recipe depends on the RO*TEL® and the salsa. I recommend if you do not like it hot get the mild RO*TEL® and a medium salsa."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    1 hr


  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Combine the eggs, tomatoes, onion, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently stir the ground beef and crackers into the egg mixture. Press into a 8x8 inch square baking pan. Bake in preheated oven for 35 minutes.
  3. Remove the loaf from the oven, and drain any liquid from the pan. Spread a layer of salsa on top of the loaf, and sprinkle with shredded cheese. Return the loaf to the oven; bake until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, about 15 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Apr 22, 2009

This was a nice twist on meatloaf. The only thing I am going do differently next time is add cheese in the mixture.

Most Helpful Critical Review
Dec 08, 2009

Good, not great. Just kind of lacked much depth of flavor, not really sure what was missing here.

Oct 22, 2009

I enjoyed this recipe, not quite a 5, but is deserving of a 4+ rating. I did not have hot cheese crackers so substituted breadcrumbs with chili powder and some hot sauce. I Love the spiciness of this recipe. Will make it again and definitely use the hot cheese crackers, perhaps this will make the difference in a 4 verses a 5 star rating. Think mixing some cheddar in the meatloaf and topping with pepper jack cheese would be yummy.

May 24, 2010

EXCELLENT... Finally found a meatloaf all my family likes.... Thank you

Apr 16, 2009

YUM! This was so good! I used ground turkey, nacho chips instead of the crackers and put the cheese (Monterey Jack) on the inside of the loaf. Enjoyed by all and thank you!

Apr 02, 2009

We made this recipe this weekend and our whole family loved it. Will definitely make it again :)

Mar 21, 2011

This was a hit with my whole family, including my extremely picky 6-year-old son! I added coriander, oregano, and garlic powder, and used chipotle cheddar tortilla chips as the binder.

Mar 30, 2012

This was a very good meatloaf. I added additional spices to suit my family's tastes by adding cumin, chili powder, and garlic as well as a few dashes of hot sauce but it came out excellent and was a hit in our home. Thank you for sharing the recipe. Also, a tip that I've learned for baking meatloaf is to line the bottom your baking dish with slices of bread before setting the meat in. Then, any fat that drains out during cooking is soaked up by the bread. When you dish the meatloaf out onto a serving plate, just discard the bread and you're good to go.


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  • Calories
  • 367 kcal
  • 18%
  • Carbohydrates
  • 10.2 g
  • 3%
  • Cholesterol
  • 139 mg
  • 46%
  • Fat
  • 22.8 g
  • 35%
  • Fiber
  • 1.4 g
  • 5%
  • Protein
  • 29.8 g
  • 60%
  • Sodium
  • 940 mg
  • 38%

* Percent Daily Values are based on a 2,000 calorie diet.

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