MEXICALI MEATLOAF
Make and share this Mexicali Meatloaf recipe from Food.com.
Provided by Tearanii
Categories Onions
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350ºF.
- Spray a 9x5" loaf pan with olive oil flavored cooking spray.
- In a medium bowl, combine 1/2 cup salsa and sour cream.
- Refrigerate.
- In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
- Mix well to combine.
- Pat mixture into prepared baking dish.
- Bake for 45 to 50 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Cut into 6 servings.
- Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
- Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
- Cal.
- Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.
MEXICAN MEATLOAF
Provided by Marcela Valladolid
Categories main-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Preheat the oven to 375 degrees F.
- In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
- In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
- In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
- Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
- Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
- Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.
MEXICALI MEATLOAF
This recipe originally came from the 1981 Southern Living Cookbook. My hubby used to make it quite often back then and our family loved it! Since then, we've moved a couple of times, my children grew up and that cookbook with this wonderful recipe was long gone. I recently found it again and made it for our supper. It's just as...
Provided by Elaine Bovender
Categories Meatloafs
Time 1h20m
Number Of Ingredients 17
Steps:
- 1. Preheat oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
- 2. Mix meatloaf ingredients together well, place into prepared baking dish and shape into loaf. Place in oven and bake for 45 minutes. Remove from oven and drain off liquid, set aside.
- 3. CHEESE SAUCE: In heavy saucepan, melt butter and sprinkle on flour and salt and cook for about 3 minutes. Slowly add milk, stirring constantly. While stirring bring to a boil, stirring constantly until thickened. Remove from heat, add cheese and corn. Return to heat and stir until smooth and cheese has melted. Pour over meatloaf, garnish with green pepper rings.
- 4. Return to oven and bake for 20 more minutes. Transfer to serving platter and serve, spooning extra sauce over slices.
MEXICAN MEAT LOAVES
Using plenty of tasty taco ingredients, Tena Huckleby makes miniature meat loaves extra special. The Greeneville, Tennessee cook serves them with sour cream and sliced fresh avocado.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. , Shape into two loaves; place in an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until meat is no longer pink and a thermometer reads 160°.
Nutrition Facts :
MEXICALI MEAT LOAF
My family got tired of the regular old meatloaf, so I decided to zip it up a bit this Mexican flair. It is now one of my family's favorite dinners.-Brenda Stueve, Olpe, Kansas
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in cheese until melted. Add corn. , Drain meat loaf; top with corn mixture and pepper rings. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.
Nutrition Facts : Calories 471 calories, Fat 25g fat (13g saturated fat), Cholesterol 146mg cholesterol, Sodium 1243mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 34g protein.
CROCK-POT MEXICALI MEATLOAF
Steps:
- Crush corn chips into a large mixing bowl filled with the other ingredients. Mix with your hands.
- Shape into a loaf and place in your crock-pot.
- Cook for 6 to 8 hours on low. Leftovers can be crumbled for taco filling.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
MEXICALI MEATLOAF RECIPE - (4.4/5)
Provided by carvalhohm
Number Of Ingredients 14
Steps:
- Arrange bread slices in an ungreased 9"x5" loaf pan; set aside. In a large bowl, combine remaining ingredients except beef and pork; blend well. Add beef and pork; mix well. Form into a loaf and place in pan. Bake, uncovered, at 375 degrees for 1-1/4 to 1-1/2 hours. Invert meatloaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing. Makes 8 servings.
GRANDMOMMY'S MEXICALI MEATLOAF
After my boyfriends grandmother passed, I was given her recipe book to take down some that looked good to me. This one is a winner. ** Update 3/7- I just made this for the first time myself and realized that in the recipe it calls for milk but it is not listed in the ingredients. I guess I did not record this when copying the recipe so I used about 2 cups to get it creamy like it should be.. however.. I ended up with too much sauce. I used it over chicken later in the week.
Provided by Julia Lynn
Categories Meat
Time 1h
Yield 1 slice, 8 serving(s)
Number Of Ingredients 14
Steps:
- Combine beef, oats, tomato juice, egg, 1 tsp salt, pepper, chili powder, and onion in a large bowl. Do not overmix. Pack into a 9 inch square baking dish. Bake at 350 for 20 minutes, drain juices.
- Melt butter over medium heat, whisk in flour and 1 tsp salt. Slowly add milk while whisking. Bring to a boil.
- Cook one minute, add cheese.Stir in corn.
- Pour mixture over meat, top with green pepper rings. Bake 20 minutes.
- Let cool 10 minutes before cutting. Serve.
Nutrition Facts : Calories 435.4, Fat 26, SaturatedFat 12.5, Cholesterol 115.9, Sodium 997.3, Carbohydrate 25, Fiber 2.4, Sugar 1.4, Protein 26.4
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