Tex Mex Meatloaf Recipe - Allrecipes.com
Tex Mex Meatloaf Recipe
  • READY IN ABOUT hrs

Tex Mex Meatloaf

Recipe by  

"Here is a sure way to spice up a family classic. Meatloaf is a favorite in my family and now we have a new way to enjoy it."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    1 hr
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.
  3. Bake at 350 degrees F (175 degrees C) for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
Feb 26, 2006

My husband and 2 year old son loved this. I did too. I changed a couple things. I added diced onion and instead of onion powder I used taco seasoning. I also used garlic salt instead of regular salt. And I too, drained the tomatoes. I will be adding this to my favorites.

 
Most Helpful Critical Review
Nov 02, 2006

Except for the chile peppers in the tomatoes, I don't see how this recipe constituted Tex Mex without the seasonings so I added cumin and chili powder to the mix. I normally use bread crumbs in my meatloaf, however, in this case I used finely crushed tortilla chips. I made an enchilada sauce for the top of the loaf and instead of American cheese, I shredded cheddar cheese and used it as a filling rather than on top. With these few changes, it turned out really well.

 
Dec 04, 2002

I've never met a meatloaf I didn't like. This one is very good, although I needed to add a little more bread to thicken the consistency. I'll make it again.

 
Mar 22, 2010

This was really good, had a kick too!

 
Jan 07, 2011

Greetings, I added sun-dried tomatoes, cilentro, and cornmeal (instead of bread) in and on top for a "crusty" topping. A little bit of quality hot sauce helps but use a hot sauce that has less vinegar in it's ingrediant's. The vinegar takes away from the flavor of the pepper sauce in the meat. Not much hot sauce for this recipe is about flavor, NOT heat!

 
Apr 09, 2009

my husband & 3 year old LOVED this meatloaf, it was the best ive ever made ... instead of ground beef i used ground sorloin , and i drained the rotel tomatoes becuz i was afriad it would be to mushy...it came out perfect!! next time instead of mild rotel i will be using hot rotel for a little more spice, other than that LOVED IT!!!! will be making it again.

 
Oct 20, 2009

good after a few additions. I added 1 Tbs of Tex Mex seasoning, fresh cilantro, a clove of garlic, and bread crumbs. I will use less pepper next time.

 
Oct 01, 2003

This was yummy. I had less than 1.5 pounds of meat, but I used all the ingredients as listed. It looked soupy but came out tasty; just the right amount of spice. When I make it again, however, I would not add the cheese while baking. Instead, just put the slices on top once it's out of the oven. My cheese slices (that I put on before baking) all burnt so I peeled them off and replaced them once it was out of the oven. Definitely a keeper.

 

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Nutrition

  • Calories
  • 711 kcal
  • 36%
  • Carbohydrates
  • 9.8 g
  • 3%
  • Cholesterol
  • 277 mg
  • 92%
  • Fat
  • 56.9 g
  • 88%
  • Fiber
  • 1.7 g
  • 7%
  • Protein
  • 39.2 g
  • 78%
  • Sodium
  • 1605 mg
  • 64%

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

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