Mexican Meatloaf Diabetic Friendly Recipes

MEXICAN MEATLOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
• Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
• Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
• Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

SLOW-COOKED MEXICAN MEAT LOAF

Steps:

• Cut three 20x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray., In a large bowl, combine 2 tablespoons ketchup, Worcestershire sauce, saltines, onion, garlic, paprika, salt, pepper and cayenne. Crumble beef over mixture and mix well. , Shape into a round loaf. Place in the center of the strips. Cover and cook on low until no pink remains and a thermometer reads 160°, 4-5 hours., Using foil strips as handles, remove the meat loaf to a platter., Spread remaining ketchup over top.,

MEXICAN MEATLOAF (DIABETIC-FRIENDLY)

Steps:

• 1. PREHEAT: Oven to 350 degrees F. COAT: 9x5x3-inch loaf pan with nonstick cooking spray.
• 2. IN: Large mixing bowl, combine oatmeal and 1 cup salsa. Let sit 5 minutes. ADD: Meat, onion, egg white, taco seasoning mix, and green chilies, mixing well.
• 3. TRANSFER: Meat mixture into prepared pan. BAKE: One hour or until meat is done. SPOON: Remaining 1/4 cup salsa and cheese, if desired, over top, and continue baking 5 minutes longer. LET: Stand at least 5 minutes before cutting.