Recipe by kari
"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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1 1/2 pounds
1 (14.5 ounce) can
diced tomatoes with green chile peppers
ground black pepper
white bread, cut into cubes
American cheese OR your choice
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.
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.
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.
This was really good, had a kick too!
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!
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Tex Mex Meatloaf
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 512
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