Linda's Mexican Meatloaf
November 30, 2011
"I love meatloaf, and love creating new ones to try. This is one that I created with a Mexican twist in mind... It is just wonderful, and is a winner for sure! "
- Serving Size: 1 (787 g)
- Calories 1322.6
- Total Fat - 66.6 g
- Saturated Fat - 28.3 g
- Cholesterol - 362.5 mg
- Sodium - 2230.3 mg
- Total Carbohydrate - 75.1 g
- Dietary Fiber - 7 g
- Sugars - 21.1 g
- Protein - 104.1 g
- Calcium - 1499.9 mg
- Iron - 12.2 mg
- Vitamin C - 52.6 mg
- Thiamin - 1 mg
Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning (or other seasoning) together well with your hands.
Add in the ketchup, 1/2 the can of tomato sauce, and 1/2 the can of Ro-tel tomatoes. Mix well.
Put 1/2 the mixture into an oven-proof baking pan (I used a teflon pan), making a square or a circle, whichever you prefer.
Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge.
Top the cheese with the rest of the hamburger mix, and pat down to make a loaf. Press the sides together a little so the cheese won't drip out when cooking.
Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf.
Bake in a 350 degree oven, for about 30 minutes before taking it out, to drain off the juices in the pan. (I set the juices aside to put in my Mexican Rice, as part of the water to make the rice).
Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese.
Put back in the oven, and watch carefully for the cheese to melt on top.
Remove, cut, and serve.
Tips & Variations
No special items needed.