Salsa Meatloaf Recipe | Bold & Easy
One bowl, bold Southwest flavor, and zero fuss — that's exactly what this Salsa Meatloaf delivers on a busy weeknight. Instead of the usual ketchup glaze, this meatloaf with salsa builds big flavor right into the meat mixture and finishes with a melted cheese topping that makes it feel special. It's the kind of spicy meatloaf recipe that earns a permanent spot in your dinner rotation without asking much of you at all.
Equipment
- Disposable gloves (optional)
Ingredients
- 2 pounds Ground beef
- 6 ounces Stove Top Stuffing Mix
- 1 cup Water
- 2 Eggs
- 1 tablespoon Chili powder
- ¾ cup Chunky salsa, divided
- 1 cup Mexican blend cheese, finely shredded, divided
Instructions
- Preheat the oven to 375℉.
- Measure out half of the salsa (about 6 tablespoons) and half of the cheese (½ cup) and set both aside for topping.
- Add the ground beef, stuffing mix, water, eggs, chili powder, and the remaining salsa and cheese to a large mixing bowl.
- Using gloved hands, mix the ingredients until fully and evenly combined.
- Spray the 9x13-inch casserole dish with nonstick cooking spray.
- Transfer the meat mixture to the prepared casserole dish and shape it into a tightly packed oval loaf.
- Spread the reserved salsa evenly over the top of the meatloaf.
- Bake for 50 to 55 minutes, until the meatloaf is firm, the edges are set, and an instant-read thermometer inserted into the center reads 160℉.
- Remove the casserole dish from the oven and sprinkle the reserved ½ cup of cheese evenly over the top.
- Return the casserole dish to the oven and bake for an additional 5 minutes, until the cheese is fully melted and bubbly.
- Remove the meatloaf from the oven and let it rest for 5 minutes before slicing and serving.
Christina's Notes
- Pack It Tight: Press the meat mixture firmly into a compact oval so the loaf slices cleanly and holds its shape on the plate.
- Use Chunky Salsa: Chunky salsa gives the interior better texture and keeps the topping from turning watery during baking.
- Temp It Correctly: Pull the meatloaf when an instant-read thermometer reads 160 degrees F at the center — that's your reliable doneness signal.
- Rest the Loaf: Give the meatloaf a full 5-minute rest after baking so the slices stay juicy instead of falling apart.
- Store It Right: Wrap cooled slices in an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months for an easy future meal.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com