Recipe by Goya
"Meatloaf with a GOYA® twist! The secret to Meatloaf that's brimming with flavor: GOYA® Adobo All-Purpose Seasoning with Pepper. This special mix of black pepper, oregano and other Latin spices transforms your already-tasty dinner staple into an unforgettable main dish. For a meal that's sure to make your family smile, try GOYA® Meatloaf tonight! A simple shake is all it takes!"
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1 (8 ounce) can
Goya Tomato Sauce
1 1/2 tablespoons
Goya Adobo All-Purpose Seasoning with Pepper, divided
1 1/2 pounds
meatloaf mix (ground beef, ground veal and ground pork)
seasoned bread crumbs
onions, finely chopped
Goya Minced Garlic
Goya Meatloaf Haiku: "Wow, I am so sad. Goya's never steered me wrong. But this wasn't great." I've never been let down by a Goya recipe - I adore their products, and let's face it, meatloaf is almost always awesome in any incarnation. But this particular meatloaf was just so ... so-so. Very salty, and very rich, due to the heavy additional of the Adobo seasoning. The only change that I had to make was using all ground chuck, instead of the called-for "meatloaf mix." I followed the recipe otherwise in preparation, but baked it at a lower temp, as I believe 400 deg. for 1.5 hrs would've really been too long. Still, one average recipe won't change my mind about loading my pantry w/ Goya items!
This was awesome! Maybe a tad salty on the topping sauce though? My husbands HATES meatloaf, yet he asked for seconds! Victory!
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