Mexican Meatloaf II recipe
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Ingredients
- 2 eggs, lightly beaten 1 (14.5 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®) ¼ cup diced onions 1 teaspoon Worcestershire sauce 1 teaspoon salt ¼ teaspoon ground black pepper 2 pounds lean ground beef 1 cup crushed hot and spicy cheese flavored crackers 1 cup shredded Cheddar cheese 1 cup chunky salsa
Nutrition Info
- 367.4 caloriescarbohydrate: 10.2 gcholesterol: 138.8 mgfat: 22.8 gfiber: 1.4 gprotein: 29.8 gsaturatedFat: 9.6 gservingSize: -sodium: 940.4 mgsugar: 1.4 gtransFat: : -unsaturatedFat: : -
Directions Mexican Meatloaf II
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
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.
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.