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Mexican Meatloaf II

  • 8servings
  • 45minutes
  • 367calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsB2, B3, B9, B12, H, D
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Calcium, Magnesium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 eggs, lightly beaten

  2. 1 (14 1/2 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)

  3. 1/4 cup diced onions

  4. 1 teaspoon Worcestershire sauce

  5. 1 teaspoon salt

  6. 1/4 teaspoon ground black pepper

  7. 2 pounds lean ground beef

  8. 1 cup crushed hot and spicy cheese flavored crackers

  9. Topping:

  10. 1 cup shredded Cheddar cheese

  11. 1 cup chunky salsa

Instructions Jump to Ingredients ↑

  1. Preheat an oven to 350 degrees F (175 degrees C).

  2. Combine the eggs, tomatoes, onion, Worcestershire sauce, salt, and pepper in a large mixing bowl. Gently stir the ground beef and crackers into the egg mixture. Press into a 8x8 inch square baking pan. Bake in preheated oven for 35 minutes.

  3. Remove the loaf from the oven, and drain any liquid from the pan. Spread a layer of salsa on top of the loaf, and sprinkle with shredded cheese. Return the loaf to the oven; bake until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, about 15 minutes.

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