Mexicali Meat Loaf Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix thoroughly the ground beef and taco seasoning; set aside. In a medium saucepan, heat the refried beans over medium low heat until they are completely heated through.
• Place the ground beef mixture on a large piece of foil. Press the mixture into an approximately 1 inch thick square shape. Spread the refried beans evenly over the top of the flattened beef. Layer the flour tortillas on top of the refried beans, trimming the edges to fit the square. Layer tortillas with salsa and Cheddar cheese, staying 1/2 to 1 inch away from edges of the square.
• Gently roll the layered beef into a Swiss roll shape, pressing and compacting the loaf as you go. Pinch and seal the edges. Wrap in the foil and seal.
• Bake in preheated oven 40 to 45 minutes, or until no longer pink in the center. Cut loaf in half to test for doneness, if necessary.

Steps:

• In a large bowl, combine the first seven ingredients. Add beef and mix well. Pat into a greased 8x4-in. loaf pan. , Bake, uncovered, at 350° for 1 hour or a thermometer reaches 160°. Top with warm picante sauce.

Steps:

• Preheat the oven to 375 degrees F.
• In a heavy skillet, add the oil and heat over medium-high heat. Add the onion, carrot, celery, and garlic. Cook, stirring often until vegetables are soft, about 8 minutes. Set aside until cool enough to handle.
• In a large bowl combine the sauteed vegetables, ground beef, chorizo, and diced poblano chile.
• In a medium bowl, combine the salt, pepper, cayenne, cumin, and eggs. Add the ketchup and sour cream. Mix well with a fork and pour it on top of the mixed meats. Sprinkle with bread crumbs and mix thoroughly with clean hands.
• Put the mixture into a 9 by 13-inch loaf-pan. Bake until an instant-read thermometer inserted into the center of the meatloaf registers 160 degrees F, about 40 to 45 minutes. Remove from the oven and carefully pour off any accumulated pan juices.
• Meanwhile, heat a heavy skillet over high heat. Add the whole tomatoes, onion, garlic cloves, and serrano chiles. Cook, turning frequently, until lightly charred on all sides. Peel the garlic cloves. Add all the charred ingredients to a blender. Pulse until chunky, then pour into a small skillet. Stir in the sugar, chipotle chile and mustard. Bring the mixture to a boil over medium heat. Cook until slightly thickened, about 4 to 5 minutes. Season with salt, to taste.
• Slice the meatloaf and arrange on a platter. Spoon the salsa-glaze over the meatloaf and serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Thoroughly combine beef, tortilla chips, pepper Jack cheese, onion, and taco seasoning in a bowl.
• Whisk eggs, milk, and taco sauce together in a separate bowl. Add to meat mixture and stir until well combined.
• Press mixture into a 9x5-inch loaf pan and top with a strip of taco sauce down the center.
• Bake in the preheated oven until cooked through and browned on top, 45 to 60 minutes.

Steps:

• In a small bowl, combine the first 10 ingredients. Crumble beef over mixture and mix well. , Shape into two loaves; place in an 8-in. square baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until meat is no longer pink and a thermometer reads 160°.

Steps:

• Preheat oven to 350ºF.
• Spray a 9x5" loaf pan with olive oil flavored cooking spray.
• In a medium bowl, combine 1/2 cup salsa and sour cream.
• Refrigerate.
• In a large bowl, combine meat, oats, remaining 1/2 cup salsa, parsley flakes and cheddar cheese.
• Mix well to combine.
• Pat mixture into prepared baking dish.
• Bake for 45 to 50 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Cut into 6 servings.
• Serving size (1 slice) When serving, top each piece with 2 tablespoons sour cream mixture.
• Healthy Exchanges: 2-2/3 Protein, 2/3 Bread, 1/3 Vegetable, 15 Opt.
• Cal.
• Diabetic Exchanges: 2 1/2 Meat, 1 Vegetable, 1/2 Starch/Carbohydrate WW- 4 Points per serving.

Steps:

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Pat into a greased 9-in. square baking dish. Bake, uncovered, at 350° for 30 minutes. , Meanwhile, in a saucepan, melt butter. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes. Reduce heat. Stir in cheese until melted. Add corn. , Drain meat loaf; top with corn mixture and pepper rings. Bake 30 minutes longer or until meat is no longer pink and a thermometer reads 160°. Let stand 10 minutes before slicing.

Steps:

• Arrange bread slices in an ungreased 9"x5" loaf pan; set aside. In a large bowl, combine remaining ingredients except beef and pork; blend well. Add beef and pork; mix well. Form into a loaf and place in pan. Bake, uncovered, at 375 degrees for 1-1/4 to 1-1/2 hours. Invert meatloaf onto a serving platter; discard bread. Let stand for 5 minutes before slicing. Makes 8 servings.

Steps:

• None

Steps:

• Combine beef, oats, tomato juice, egg, 1 tsp salt, pepper, chili powder, and onion in a large bowl. Do not overmix. Pack into a 9 inch square baking dish. Bake at 350 for 20 minutes, drain juices.
• Melt butter over medium heat, whisk in flour and 1 tsp salt. Slowly add milk while whisking. Bring to a boil.
• Cook one minute, add cheese.Stir in corn.
• Pour mixture over meat, top with green pepper rings. Bake 20 minutes.
• Let cool 10 minutes before cutting. Serve.

Steps:

• Heat oven to 375ºF.
• Mix meat, stuffing mix, tomatoes, 1-1/4 cups cheese, 3/4 cup salsa, eggs and garlic until blended. Shape into 2 loaves in 13x9-inch baking dish.
• Bake 50 min. Meanwhile, mix remaining salsa and sugar.
• Spread salsa mixture over meatloaves; top with remaining cheese. Bake 10 min. or until meatloaves are done (160ºF).