Cheesy Salsa Meatloaf

Not your mother's meatloaf.

Aug 13, 2009 Trisha Rains

This aroma of this meal just might have your family gathering to the table.

Meatloaf has been around since the 5th century. It gets its name because generally it is molded into a shape much like a "loaf" of bread. It used to be made with the scraps from pork, corn meal, flour and other choice seasonings. When one usually thinks of meatloaf, they drag up memories from their childhood when Mom would cook all day for a less than appetizing dinner. As with all things evolving these days, the Loaf of Meat has taken a turn for the better! This recipe is also a frugal option, as you may have most of these staple items in your fridge and pantry. Follow these simple ingredients and you will have a tasty dinner the entire family can enjoy. This recipe is so fantastic, you may not even have leftovers.

Meatloaf Recipe

Ingredients:

2 lbs ground beef (substituting ground turkey is also a good choice)
1 1/2 C shredded cheddar cheese (use Pepper Jack for a spicier endeavor)
1/2 C mild thick & chunky salsa, any brand
1/2 C plain bread crumbs
1 T canola oil
1 egg, slightly beaten
1 garlic clove
garlic powder, to taste
salt and pepper, to taste
9x5 baking pan
Ketchup, if desired

Directions:

Preheat oven to 400º. Mix all ingredients together in a large bowl. Meatloaf should be moldable, in the consistency that dough would represent; not falling apart, and very moist. If the uncooked meatloaf feels a little dry, add a little salsa to fit desired consistency. Spray baking pan with cooking spray and mold the meatloaf to fit.
(If you are controlling your portions, roll individual balls of meat and mold into a muffin tin. You can fill the tin to the brim of each mold, because the meat will shrink as it bakes.)
Bake for 1 hour until center is no longer pink or meat thermometer reads 160º. Let stand 3 minutes and cut into slices before serving. Serve topped with ketchup if desired. This meal is excellent alongside mashed potatoes and green beans.

For a more ethnic take on this dish, use a spicier salsa, add some corn, jalapeños, cilantro and a touch of taco seasoning. Top with extra salsa or cheese instead of ketchup. Serve with warm tortillas, sour cream, and rice.

If you do happen to have leftovers, this meatloaf is fabulous warmed over. You can crumble it atop a homemade pizza, make an interesting beef strogonoff, mold into meatballs and toss into a pot of spaghetti, or some prefer to eat it cold. There is simply no wrong answers to this meatloaf. The possibilities are endless!

The copyright of the article Cheesy Salsa Meatloaf in Recipes is owned by Trisha Rains. Permission to republish Cheesy Salsa Meatloaf in print or online must be granted by the author in writing.

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