Try a tasty twist on classic American meatloaf with our recipe for Easy Mexican Meatloaves from My Food and Family. These Mexican meatloaves stand out with a flavorful blend of Mexican-style cheeses and chunky salsa.
What You Need
Original recipe yields 8 servings
2 lb. lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 can (14-1/2 oz.) Mexican-style diced tomatoes, undrained
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 cup TACO BELL® Thick & Chunky Salsa, divided
4 cloves garlic, minced
2 Tbsp. brown sugar
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Let's Make It
Heat oven to 375ºF.
Mix meat, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until blended. Shape into 2 loaves in 13x9-inch baking dish.
Bake 50 min. Meanwhile, mix remaining salsa and sugar.
Spread salsa mixture over meatloaves; top with remaining cheese. Bake 10 min. or until meatloaves are done (160ºF).
Trim 50 calories and 6 g of fat, including 3 g of saturated fat, per serving by using extra-lean ground beef and KRAFT 2% Milk Shredded Cheddar Cheese.
Add 2 tsp. chopped canned chipotle peppers in adobo sauce to salsa and brown sugar mixture.
How to Use Leftover Canned Chipotle Peppers
The canned chipotle peppers in adobo sauce come in a variety of can sizes. Freeze any leftover peppers in airtight container until ready to add to your favorite soup, baked pasta or Mexican dish. Thaw before using.
Enjoy one meatloaf tonight. Then, cool remaining meatloaf, wrap tightly and freeze to serve as part of a second meal another night.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 1g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.