Email to Nancy       

Recipe Categories: WickedlyGood's HOME PAGE1-HandyMiscInfoforCooking APPETIZERS APPETIZERS_TAPAS BBQ BEEF BEVERAGES BREAD BreadTutorial BREAKFAST BUTTERS-flavored Cakes CAKESandPIES CANDY CANNING---PICKLED CANNINGFRUIT CanningVeggies CASSEROLES Coffeecakes-Quick CoffeecakesandRolls--Yeast COOKIES COOKIES---CHRISTMAS COOKIES--SAVORY COOKIES-Molded Cookieswithjam DESSERTS DESSERTS---FRUIT DESSERTS---ICECREAM EGGS Entrees--ComboMeats ETHNIC FISHandSEAFOOD FROSTING FRUIT FRUITDIPS HolidayGoodies JAMSandJELLIES MARINADES MEATS MISCRecipeCollections Morels MUFFINS PASTA PASTRIES PIES PIZZA Pork POULTRY QUICKBREADS RICE SALADandDRESSING SaladDressings SALADS---POTATO SALADS--CHICKEN SaladsGreen SALADSMISC SANDWICHES SAUCES SAUCES-Savory SNACKS SOUPSandSTEWS STUFFING Substitutions SYRUP TARTS ThaiRecipes VEGETABLES Vegetables---preservingrecip YEASTRECIPES--MISC

Meatloaf--Mexican




Source of Recipe


RC
Mexican Meatloaf

1 sprays cooking spray
1 1/2 pound uncooked lean ground beef (with 7% fat)
1 cup rolled oats
1 medium onion(s), finely chopped
1/2 tsp garlic powder
4 oz canned green chili peppers, mild, diced
1 large egg(s)
1 Tbsp chili powder
2 tsp ground cumin
8 oz canned tomato sauce, divided

Preheat oven to 375°F. 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.