Mexicali Meatloaf Recipes

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:

• 1. Preheat oven to 350 degrees. Spray a 9 X 13 baking dish with cooking spray and set aside.
• 2. Mix meatloaf ingredients together well, place into prepared baking dish and shape into loaf. Place in oven and bake for 45 minutes. Remove from oven and drain off liquid, set aside.
• 3. CHEESE SAUCE: In heavy saucepan, melt butter and sprinkle on flour and salt and cook for about 3 minutes. Slowly add milk, stirring constantly. While stirring bring to a boil, stirring constantly until thickened. Remove from heat, add cheese and corn. Return to heat and stir until smooth and cheese has melted. Pour over meatloaf, garnish with green pepper rings.
• 4. Return to oven and bake for 20 more minutes. Transfer to serving platter and serve, spooning extra sauce over slices.

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:

• 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:

• 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:

• 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).

Steps:

• In large saucepan cook the celery, onion an/or green onions, carrot, peppers, and garlic in hot olive oil or canola oil till vegetables are tender, but not brown. Remove from heat.
• In a large mixing bowl stir together the eggs, bread crumbs, the 3/4 cup salsa, chili powder, cumin, nutmeg, salt, and black pepper. Stir in the cooked vegetable mixture. Add meat. Mix well. Pat meat mixture into a 9x5x3-inch loaf pan.
• Bake the meatloaf in a 350°F oven for 1 1/4 to 1 1/2 hours or till no pink remains. Remove meat loaf from the oven and let stand for 10 minutes before serving. Slice to serve. If desired, top individual servings with salsa.