Fire-Roasted Mexican Meatloaf

I don’t know about you, but I love meatloaf! There, I said it!

I grew up eating the Lipton soup version. Mom used to follow their recipe except when it came to the sauce. She made her own version using Campbell’s Tomato soup and mixed in a generous amount of Worcestershire sauce. Oh yum! I remember coming home from school on those cold nights and that glorious smell hit me the minute I opened the door.  My mouth would salivate until we were called to dinner, and then I’d sit down and dig into the meatloaf and mashed potatoes smothered in yummy goodness.

With Cinco de Mayo right around the corner, I thought I’d make something with a Mexican flare, and that I did. Easy, easy, easy, but very tasty. So here’s the recipe.

1 lb ground beef
1 lb ground chicken
2 eggs
1/2 cup panko
1 tsp salt
1 package McCormick Mild Seasoning Taco Mix
1 cup shredded Mexican cheese (optional)
1 jar of Trader Joe’s Fire-Roasted Tomato Salsa

That’s it! And what a delicious flavor.

In a large bowl add all the ingredients except the salsa. Blend with your hands until the ingredients are mixed thoroughly. Using an oven proof roasting dish, shape the mixture into a loaf IMG_0273 and smother with the tomato salsa. Save half the salsa sauce for the slices.

Below are the items I used. Please excuse the tape on the Panko box–we just moved. 😀

IMG_0276IMG_0275IMG_0274

Bake at 350 degrees for 1 hour.

 

Servings 10

 

 

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