EASY SALSA MEATLOAF RECIPE | ALLRECIPES
A crowd pleasing meatloaf, may be made with ground beef or ground turkey. Both are yummy.
Provided by TINKERBELL15
Categories Beef Meatloaf
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix the ground sirloin, salsa, bread crumbs, cheese, egg, and garlic. Season with parsley, salt, and pepper. Transfer to a 5x9 inch loaf pan.
- Bake 45 minutes in the preheated oven, or to a minimum internal temperature of 160 degrees F (72 degrees C).
Nutrition Facts : Calories 220.7 calories, CarbohydrateContent 9 g, CholesterolContent 83.5 mg, FatContent 12.1 g, FiberContent 0.9 g, ProteinContent 18.3 g, SaturatedFatContent 5.6 g, SodiumContent 417.7 mg, SugarContent 1.4 g
OLD-FASHIONED MEATLOAF RECIPE | MYRECIPES
This Southern meatloaf recipe features Creole and Greek seasonings and a hint of garlic. A few tablespoons of Worcestershire sauce spice up the traditional ketchup topping.
Provided by Gina Jester, Fairfield Grocery & Market
Total Time 1 hours 37 minutes
Prep Time 20 minutes
Cook Time 1 hours 7 minutes
Yield Makes 6 to 8 servings
Number Of Ingredients 15
Steps:
- Melt butter in a medium nonstick skillet over medium heat; add celery and onion, and sauté 7 minutes or just until tender.
- Stir together celery mixture, ground beef, 1 tablespoon Worcestershire sauce, breadcrumbs, and next 5 ingredients in a large bowl. Shape into a 10- x 5-inch loaf; place on a lightly greased broiler rack. Place rack in an aluminum foil-lined broiler pan.
- Bake at 350° for 45 minutes. Stir together remaining 1 tablespoon Worcestershire sauce, tomato sauce, tomato paste, and 1 tablespoon ketchup until blended; pour evenly over meatloaf, and bake 10 to 15 more minutes or until no longer pink in center. Let stand 10 minutes before serving.
- Note: For testing purposes only, we used Tony Chachere's Original Creole Seasoning and Cavender's All Purpose Greek Seasoning.
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