"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Mexican Meatloaf Recipe

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This recipe for Mexican Meatloaf, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nikki Vespoli
Added: Saturday, October 29, 2005


1 1/2 lbs lean ground beef (can substitute with ground turkey or ground pork)
2/3 c. milk
1/3 c. hot salsa
1/2 c. shredded Colby-Monterey Jack cheese (2 oz.)
1 can (4 oz.) chopped green chilies, drained
1 tbsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. ground mustard (dry)
1/4 tsp. pepper
1 clove garlic, finely chopped, or 1/8 tsp. garlic powder
1 large egg
1/2 c. Italian style bread crumbs
1 small onion, chopped (1/4 cup)
2/3 c. ketchup (or 2/3 c. picante sauce)

Heat oven to 350. Mix all ingredients except ketchup (or picante sauce). Spread mixture in ungreased loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches, or shape into 9 x 5-inch loaf in ungreased rectangular pan, 13 x 9 x 2 inches. Spread ketchup (or picante sauce) over top.
Insert meat thermometer so tip is in the center of loaf. Bake uncovered 1 to 1 1/4 hours until thermometer reads 160. Let stand 5 minutes; remove from pan.
Makes 6 servings




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