Here is a sure way to spice up a family classic. Meatloaf is a favorite in my family and now we have a new way to enjoy it.

kari

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Recipe Summary

prep:
10 mins
cook:
1 hr
total:
1 hr 10 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • In a large bowl, combine the ground beef, eggs, diced tomatoes and green chile peppers, onion powder, ground black pepper, salt and bread. Mix together well, place in a 5x9 inch loaf pan and top with the cheese.

  • Bake at 350 degrees F (175 degrees C) for 1 hour.

Nutrition Facts

711 calories; protein 39.2g 79% DV; carbohydrates 9.8g 3% DV; fat 56.9g 88% DV; cholesterol 264.4mg 88% DV; sodium 1605.4mg 64% DV. Full Nutrition

Reviews (18)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/26/2006
My husband and 2 year old son loved this. I did too. I changed a couple things. I added diced onion and instead of onion powder I used taco seasoning. I also used garlic salt instead of regular salt. And I too drained the tomatoes. I will be adding this to my favorites. Read More
(17)

Most helpful critical review

Rating: 3 stars
11/03/2006
Except for the chile peppers in the tomatoes I don't see how this recipe constituted Tex Mex without the seasonings so I added cumin and chili powder to the mix. I normally use bread crumbs in my meatloaf however in this case I used finely crushed tortilla chips. I made an enchilada sauce for the top of the loaf and instead of American cheese I shredded cheddar cheese and used it as a filling rather than on top. With these few changes it turned out really well. Read More
(17)
20 Ratings
  • 5 star values: 8
  • 4 star values: 7
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/26/2006
My husband and 2 year old son loved this. I did too. I changed a couple things. I added diced onion and instead of onion powder I used taco seasoning. I also used garlic salt instead of regular salt. And I too drained the tomatoes. I will be adding this to my favorites. Read More
(17)
Rating: 3 stars
11/02/2006
Except for the chile peppers in the tomatoes I don't see how this recipe constituted Tex Mex without the seasonings so I added cumin and chili powder to the mix. I normally use bread crumbs in my meatloaf however in this case I used finely crushed tortilla chips. I made an enchilada sauce for the top of the loaf and instead of American cheese I shredded cheddar cheese and used it as a filling rather than on top. With these few changes it turned out really well. Read More
(17)
Rating: 4 stars
12/04/2002
I've never met a meatloaf I didn't like. This one is very good although I needed to add a little more bread to thicken the consistency. I'll make it again. Read More
(12)
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Rating: 4 stars
10/20/2009
good after a few additions. I added 1 Tbs of Tex Mex seasoning fresh cilantro a clove of garlic and bread crumbs. I will use less pepper next time. Read More
(8)
Rating: 4 stars
03/22/2010
This was really good had a kick too! Read More
(8)
Rating: 5 stars
01/07/2011
Greetings I added sun-dried tomatoes cilentro and cornmeal (instead of bread) in and on top for a "crusty" topping. A little bit of quality hot sauce helps but use a hot sauce that has less vinegar in it's ingrediant's. The vinegar takes away from the flavor of the pepper sauce in the meat. Not much hot sauce for this recipe is about flavor NOT heat! Read More
(7)
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Rating: 5 stars
04/09/2009
my husband & 3 year old LOVED this meatloaf it was the best ive ever made... instead of ground beef i used ground sorloin and i drained the rotel tomatoes becuz i was afriad it would be to mushy...it came out perfect!! next time instead of mild rotel i will be using hot rotel for a little more spice other than that LOVED IT!!!! will be making it again. Read More
(7)
Rating: 5 stars
10/01/2003
This was yummy. I had less than 1.5 pounds of meat but I used all the ingredients as listed. It looked soupy but came out tasty; just the right amount of spice. When I make it again however I would not add the cheese while baking. Instead just put the slices on top once it's out of the oven. My cheese slices (that I put on before baking) all burnt so I peeled them off and replaced them once it was out of the oven. Definitely a keeper. Read More
(6)
Rating: 3 stars
08/29/2002
The recipe calls for 1 TABLESPOON of black pepper which my 10 year old and I found to be much to spicy. Was that the correct measurement? Read More
(5)