Mexican Meatloaf Recipe - Cooking Index
Mexican Meatloaf Recipe - Cooking Index
Turn up the heat up on this zesty meatloaf by adding hot green chilies or chipotle peppers. Or swap the tomato sauce for your favorite hot salsa.
Courses: Main Course| 1 | Cooking spray | |
| = (5 one-second sprays per serving) | ||
| 1 1/2 lbs | 681g / 24oz | Uncooked lean ground beef (with 7% fat) |
| 1 cup | 62g / 2.2oz | Rolled oats |
| 1 cup | 62g / 2.2oz | Onions - finely chopped (medium) |
| 1/2 teaspoon | 2.5ml | Garlic powder |
| 4 oz | 113g | Canned mild green chili peppers - diced |
| 1 oz | 28g | Eggs (large) |
| 1 tablespoon | 15ml | Chili powder |
| 2 teaspoons | 10ml | Ground cumin |
| 8 oz | 227g | Canned tomato sauce |
Preheat oven to 375 degrees. Coat a loaf pan with cooking spray.
Combine all ingredients, except half of tomato sauce, together in a large mixing bowl. Set remaining tomato sauce aside. Spoon meatloaf mixture into prepared pan and smooth top.
Bake for 60 minutes. Spoon remaining sauce over meatloaf and cook 5 minutes more. Slice into eight pieces.
Freezing and thawing instructions: If freezing, bake meatloaf for 60 minutes only. Cool, remove from pan, wrap in foil and freeze. When ready to eat, thaw in refrigerator and reheat in oven at 350 degrees for 30 minutes. Top with 1/2 cup of tomato sauce and bake for 5 minutes more.
This recipe yields 8 servings.
Points® Value: 4
Source:
Weight Watchers at http://www.weightwatchers.com
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