Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, my mexican meatloaf. One of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
My Mexican Meatloaf is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It is easy, it is fast, it tastes delicious. My Mexican Meatloaf is something that I’ve loved my entire life. They’re fine and they look fantastic.
My Mexican grandmother would use leftover corn tortilla chips in our meatloaf and everyone loved it! They all wanted seconds along with the recipe. How My Mama Made Meatloaf, Best Old Fashioned Southern Cooks. Bake until an instant-read thermometer inserted into the center of the meatloaf registers.
To begin with this particular recipe, we have to first prepare a few components. You can cook my mexican meatloaf using 8 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make My Mexican Meatloaf:
- Prepare 2 lb ground beef
- Prepare 1 15 oz can of corn (drained)
- Get 1 envelope McCormick Meatloaf seasoning
- Make ready 1 cup salsa (hot, med, mild to your taste)
- Take 1 1/4 cup Jack Daniels original BBQ sauce
- Prepare 1 egg
- Prepare 1 28 oz can Redpack whole peeled tomatoes in thick tomato puree
- Make ready 1 shredded Monterey Jack cheese (enough to lightly cover loaf)
We are big fans of Mexican cuisine in our family and I have been known to schedule the. Meatloaf wasn't something we Shelton kids had much of growing up. A fact that seems strange to me now, considering our grandpa was a beef farmer and there was. This low carb Mexican meatloaf is based n my mother's chili.
Steps to make My Mexican Meatloaf:
- Combine all ingredients well except cheese and tomatoes.
- Form into a large flat loaf and put it in a 12 X 9 cake pan
- Pull tomatoes out of the can and place on a plate, saving the puree that is still in the can. Dice the tomatoes and cover the loaf with the tomatoes. discard runny juice on the plate left over from dicing. Pour remains puree in the can over top of the loaf.
- Cover with foil and place in a preheated oven at 350°F for 1 hour or inside temp reads 160. After 1 hour, remove foil, cover loaf with shredded cheese and bake uncovered 10 more min.
- Remove from oven and let sit 10 min.
A fact that seems strange to me now, considering our grandpa was a beef farmer and there was. This low carb Mexican meatloaf is based n my mother's chili. It's a delicious change from everyday meatloaf and is grain free. It had great flavour, not overpowering but nicely spiced, and held together well. Even my son who's not a meatloaf fan ate this one.
So that is going to wrap it up with this special food my mexican meatloaf recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
