Linda's Mexican Meatloaf

15m
Prep Time
1h
Cook Time
1h 15m
Ready In

Recipe: #7245

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! "

Original is 3 servings

Nutritional

  • 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

Step by Step Method

Step 1

Mix the hamburger, minced onions, bread crumbs, beaten egg, and Italian Seasoning (or other seasoning) together well with your hands.

Step 2

Add in the ketchup, 1/2 the can of tomato sauce, and 1/2 the can of Ro-tel tomatoes. Mix well.

Step 3

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.

Step 4

Cover the top of the meat mixture with a generous amount of cheese, not coming quite to the edge.

Step 5

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.

Step 6

Mix the tomato sauce and Ro-tel tomatoes together and spread on top of the meatloaf.

Step 7

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).

Step 8

Put back in oven for 30 more minutes then take out, and cover to top of the meatloaf with the rest of the cheese.

Step 9

Put back in the oven, and watch carefully for the cheese to melt on top.

Step 10

Remove, cut, and serve.

Tips


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.


  • If you don't have Italian seasoned bread crumbs, you can use plain bread crumbs instead.
  • You can adjust the amount of seasoning to your own taste, or substitute with taco seasoning, chili powder or cumin.

  • Instead of lean ground beef, you can use ground turkey for a leaner option. The benefit of this substitution is that it will reduce the fat content of the dish, making it healthier.
  • Instead of Italian seasoned bread crumbs, you can use whole wheat bread crumbs for a more nutritious option. The benefit of this substitution is that it will increase the fiber content of the dish, making it more filling.

Spicy Mexican Meatloaf Replace the Italian seasoning with 1 teaspoon of chili powder, 1 teaspoon of cumin, and 1 teaspoon of smoked paprika. Add 1/4 cup of diced jalapenos to the meat mixture and top with a mix of shredded cheddar and pepper jack cheese.


Tex-Mex Meatloaf Replace the Italian seasoning with 1 teaspoon of cumin, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Add 1/4 cup of diced red bell pepper and 1/4 cup of diced green bell pepper to the meat mixture and top with a mix of shredded cheddar cheese and diced tomatoes.


Mexican Rice: This dish is the perfect accompaniment to Linda's Mexican Meatloaf. The tomato sauce and Ro-Tel tomatoes from the meatloaf can be used as part of the water for the rice, making it flavorful and delicious. The rice also adds a nice contrast of texture to the dish, making it a well-rounded meal.


Mexican Street Corn: This delicious side dish is the perfect accompaniment to Linda's Mexican Meatloaf. The sweet and savory flavors of the corn contrast nicely with the savory flavors of the meatloaf, making for a flavorful and balanced meal. The creamy mayonnaise and tangy cotija cheese add a wonderful depth of flavor, and the crunch of the corn adds an interesting texture to the dish.




FAQ

Q: How long should I bake the meatloaf?

A: Bake the meatloaf for 30 minutes before draining the juices, then for another 30 minutes with the cheese on top. Watch carefully for the cheese to melt.



Q: What temperature should I cook the meatloaf at?

A: Preheat the oven to 375°F and bake the meatloaf for 60 minutes.

4 Reviews

SaleenaCooks

Great spicy, but not too hot meatloaf that is a real winner with us. Such flavor! We like it with the Itlian Seasoning too Linda. It just works!! I served mine with Mexican rice and corn with green chilies. Mmm good!

5.0

review by:
(28 Apr 2021)

RecipeGirl

This is a great meatloaf recipe, very tasty. The drippings were great over your mashed potato recipe. I will be keeping this one in my Recipebook.

5.0

review by:
(9 Sep 2012)

Bergy

Excellent tasty meatloaf and it slices so nicely. Love it cold too. I can't get rotel tomatoes so I use Mexi stewed and drain some of the juice. I didn't put the layer of cheese in the middle. Love the recipe thanks Linda

5.0

review by:
(5 May 2012)

brandy_girl

Linda this is a very delicious meatloaf recipe, I'm happy that I made it my family loved it, I added in some garlic powder but made as you stated on the recipe, every recipe I have made here has been a winner and this is no exception. thank you for posting your delicious recipe. Regards Brandy

5.0

review by:
(11 Dec 2011)

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Fun facts:

The creator of this recipe, Linda, is a famous Mexican-American chef and author of several cookbooks. She has appeared on The Food Network and other cooking shows, and is known for her unique recipes.

The use of Ro-Tel tomatoes in this recipe is a nod to the famous Tex-Mex cuisine, which originated in Texas and is now enjoyed all over the world. Ro-Tel tomatoes are a staple of this cuisine, and are often used in Mexican dishes.