Mexican Meatloaf II

I made this for my wife she is an avid Mexican restaurant visitor. The amount of spice you want in this recipe depends on the RO*TEL® and the salsa. I recommend if you do not like it hot get the mild RO*TEL® and a medium salsa.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 367 Calories

Ingredients

• 1 teaspoon salt
• 1 cup shredded Cheddar cheese
• 2 eggs, lightly beaten
• ¼ teaspoon ground black pepper
• 1 teaspoon Worcestershire sauce
• 2 pounds lean ground beef
• 1 cup chunky salsa
• 1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
• ¼ cup diced onions
• 1 cup crushed hot and spicy cheese flavored crackers

Recipe Instructions

Step 1

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

Step 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.

Step 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.