Meatloaf seems to be one of those foods that people either love it or they hate it. There really isn’t any middle ground, is there? My family enjoys meatloaf – Dare I say, they actually look forward to it? I probably have 10 or 15 different meatloaves that I have made over the years. While the traditional meatloaf with the ketchup topping is nice and comforting, sometimes it’s nice to shake things up a bit.
This Spicy Southwest Meatloaf is a hit with my family! It’s not too spicy, but the Ro-Tel tomatoes and chili sauce give it a nice spice without making it too hot.
We served this up with some Taco Tatoes and green beans. Cornbread muffins on the side would be a nice accompaniment! If you’re looking to kick your regular ol’ meatloaf up a notch, definitely give this recipe a try – you’ll be glad you did!
- 2 lb. lean ground beef
- 3 slices bread, torn into small pieces (or 1 cup bread crumbs)
- 1 small onion, finely chopped
- 1/2 cup green pepper, finely chopped
- 1 can (10 oz.) Ro-Tel Original Diced Tomatoes & Green Chilies, slightly drained
- 2 eggs, beaten
- 2 tsp. chili powder
- 1/2- 3/4 cup chili sauce
- Preheat oven to 400°F.
- Combine the beef, bread, onions, green pepper, tomatoes, eggs and chili powder in a medium bowl. Shape the meat mixture into a loaf. Place in an ungreased 8½x4½x2½-in. loaf pan.
- Bake for 45-55 minutes or until the meat is no longer pink in the middle. Carefully drain.
- Spoon the chili sauce over the top of the meatloaf and bake an additional 10 minutes.
- Allow to stand 5 minutes before slicing.
Amount Per Serving: Calories: 376Total Fat: 24gSaturated Fat: 9gCholesterol: 121mgSodium: 453mgFiber: 3gSugar: 5gProtein: 23g
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