Easy Cheesy Salsa Meatloaf

meatloaf dish
Mike Cherim/Creative RF/Getty Images
  • Total: 95 mins
  • Prep: 10 mins
  • Cook: 85 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
442 Calories
24g Fat
10g Carbs
44g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 442
% Daily Value*
Total Fat 24g 31%
Saturated Fat 11g 55%
Cholesterol 238mg 79%
Sodium 942mg 41%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 3%
Protein 44g
Calcium 238mg 18%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Store-bought chunky salsa adds flavor and moisture to this meatloaf, as well as saving time chopping onions and peppers. The spicy cheese also gives this meatloaf recipe an extra kick. Serve with rice tossed with fresh cilantro and fresh lime juice, and steamed green beans or corn. You can also use medium or hot salsa to add more spice to the mixture.

Ingredients

  • 2 pounds lean ground beef
  • 1 cup chunky-style tomato salsa
  • 1 large egg, beaten
  • 1/3 cup whole or low-fat milk
  • 3/4 cup dry breadcrumbs
  • 1 1/2 cups shredded pepper jack cheese or regular Monterrey Jack
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin

Steps to Make It

  1. Preheat the oven to 325 F.  Lightly grease the bottom of a roasting pan with a few drops of vegetable or canola oil.

  2. In a large bowl, combine the ground beef, 2/3 cup of the salsa, the egg, milk, breadcrumbs, 1 cup of the cheese, the salt, pepper, cumin and cayenne and mix until just combined.

  3. Wet your hands with cold water, and form the meatloaf mixture into a loaf shape, about 6 inches wide and 3 to 4 inches high and place in the prepared pan.

  4. Spread the remaining 1/3 cup of salsa on the top of the meatloaf, and top with the remaining 1/2 cup of cheese. Bake for 1 hour and 15 minutes, or until an instant-read thermometer reaches 160 F.

  5. Remove the pan from the oven and let the meatloaf stand for 10 to 15 minutes before slicing and serving. Serve with extra salsa on the side.

Tips

  • Be sure not to overmix the meat mixture. Overmixing the meat can result in a dense, tough texture. The best way to mix the meatloaf is with your hands. Wash and dry your hands thoroughly before mixing.
  • A good option for mixing the meat is to place all of the ingredients in a plastic food storage bag. Seal the bag and squeeze to mix the ingredients until well blended. Remove the meat mixture from the bag and shape.
  • You can make the meatloaf ahead and let it cool completely. Slice the meatloaf and freeze the slices in resealable plastic bags for up to 3 months. When ready to use, remove as many meatloaf slices as you need from the freezer and let thaw in the refrigerator. Place the slices on a baking pan, cover with foil and reheat in the oven at 350 F for 10 to 15 minutes, or until heated through.